Fish and seafood
Inspired by riverside restaurants in Iraq, this sea bass is marinated with olive oil and a little pomegranate molasses, then grilled over hot coals. With its carbohydrate-free marinade and fatty fish, this makes a ketogenic, heart-friendly dinner.
Mix the olive oil, pomegranate molasses, garlic, lemon juice, thyme, and salt. Rub the mixture thoroughly over the inside and skin of the sea bass.
Refrigerate the marinated fish for 1 hour to let the flavors infuse.
Burn the charcoal until it is glowing hot, then place the fish on the grill. Turn it and cook for 10 minutes per side, until the skin is crisp and the flesh flakes easily.
Rest the fish for 5 minutes after removing it from the grill. Drizzle a few drops of the remaining marinade over it and serve hot.
Oil the grill grates before adding the fish; otherwise, the skin may stick and tear. Allergen: contains fish.
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