Grilled sea bream with asparagus and wild garlic alioli (Napoleon Grills)

wild garlic

🥗Healthier: spinach

💰Cheaper: garlic

Spinach provides a similar green color and texture, while garlic offers a strong flavor.

sea bream

🥗Healthier: trout

💰Cheaper: tilapia

Trout is a lean fish option, while tilapia is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is less expensive.

white wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: distilled vinegar

Apple cider vinegar is a healthier alternative, while distilled vinegar is budget-friendly.

Prepare the wild garlic by discarding the stalks from both the flowers and the leaves, then roughly chop it.

Blend the chopped wild garlic with a generous amount of extra virgin olive oil until it forms a puree.

Strain the wild garlic puree through a fine sieve to separate the oil from the leaves.

Return the wild garlic puree to the blender, add a pinch of salt, black pepper, a touch of English mustard, the juice of a lime, and 3-4 tablespoons of water.

Blend all the ingredients together and slowly pour in rapeseed oil in a thin stream to combine.

Peel and cut the asparagus, then soak them lightly in water.

Grill the asparagus without oil for 2-3 minutes until slightly charred.

Brush the sea bream with more oil, then sprinkle with salt and pepper before placing it on the grill at its highest heat.

Start plating by adding 3-4 tablespoons of wild garlic alioli to the plate.

Place the grilled sea bream on top of the alioli, noting that it may appear slightly raw on top but will finish cooking with residual heat.

Add a pile of grilled asparagus on top of the fish, drizzle with wild garlic oil, and garnish with wild garlic flowers.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens