Sea Bass Burrito
Who doesn’t like a burrito? For a change, I decided to make these with the sea bass we had caught on our fishing trip. Martin and Steve treated me to a day with Robin from Brighton Inshore Fishing, and what a day it was.
To go with the fish I made a simple rice and black bean filling.
Makes 4 burritos
Cooking surfaces
BBQ Temperature
Ingredients
- 1 cup long grain rice
- 2 cups of water
- 4 large tortilla wraps
- 2 sea bass fillets
- 1/2 tsp cumin
- 1 tin/pack of pre-cooked black beans
- 1 avocado, sliced
- 1 red chilli, finely sliced
- Lime juice
- Sriracha sauce, to garnish
- Fresh coriander to garnish
- Soured cream, to garnish
Equipment
- I use the Solidtecnics Bigga Skillet, a wrought iron pan from Alfresco Concepts. If you’d like a quote on one of these, just let me know.
Method
- Set up your Egg for a direct cook with just the stainless steel grid. Set the temperature to 220°C.
- Put 1 cup of rice and 2 cups of water into a pan with a lid and place on the stainless steel grid. Check the rice from time to time; it will be ready once all the water has disappeared and been absorbed by the rice. It takes about 20 minutes. Whilst we cooked this on the Egg, you could cook the rice on the hob!
- Once the rice is cooked, add your black beans and stir through the rice. Leave on the Egg to warm up the beans. Remove from the heat after about 5 minutes.
- Place a frying pan on to the stainless steel grid to get hot.
- Dust the flesh side of your bass fillets with cumin.
- Once the frying pan is hot, add 2 tbsp oil to the pan and place the fish skin side down into the pan. They will curl a little. Push them down to make sure the skin is in contact with the pan. Cook the fish until the flesh has turned opaque nearly all the way through. This will take about 3 to 5 minutes.
- Now flip your fish and cook for 30 seconds further, before taking it off and resting it, skin side up.
- Add a cast iron plancha or pan to your Egg so you can toast the burritos once assembled.
- Take a tortilla wrap and place on a chopping board, add a few spoonfuls of the rice and bean mixture to the centre of the tortilla.
- Add some sliced avocado on top of the rice.
- Cut the fish fillet in half and lay on top of the avocado.
- Add a squeeze of lime juice over the fish followed by a dollop of sour cream and a few slices of fresh red chilli.
- To finish the burrito, roll the edge of the tortilla wrap over the filling away from you. You may need to tuck the filling in. Fold over the left edge followed by the right edge and continue to roll to create your burrito parcel. To see how Nic rolls the burrito, fast forward to 39 minutes and 38 seconds in our video linked below.
- Place the burritos on to the heated flat surface and toast until golden brown on the outside.
- Cut the burrito in half and serve with salad and some fresh coriander.