I discovered it in Istanbul. I don’t believe it is traditional, but the raki—the anise-flavored spirit—is a pleasing touch. You can use other fish too.
Recipe information
Yield
serves 4
Ingredients
2 sea bass, each weighing about 1 1/2 pounds
4 tablespoons extra-virgin olive oil
Salt and pepper
2/3 cup raki
2 lemons, cut in wedges, to serve
Preparation
Step 1
Slash the fish in 2 places in the thickest part on either side. Brush generously with oil and season with salt and pepper. Place on an oiled grill over glowing embers, or on a piece of foil in a heatproof dish under a preheated broiler. Cook for 8 minutes on either side.
Step 2
Pour the raki over the fish at the table and light with a match. When the flames have died down, fillet the fish and place on 4 warmed plates.
Step 3
Serve with lemon wedges.
