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Sea Bass With Garlic, Canarian Potatoes amd Mojo Sauces
September 06, 2010

Sea Bass, Canarian Potatoes and Mojo Sauces

This issue is going out to people 683 people world wide.

The first issue of the Chargrill Chat went out to just 5 people!

Today's issue:

1. Back From Vacation
2. Recipe - Sea Bass With Garlic, Canarian Potatoes, Mojo Sauces
3. Trivia - Gandhi's Diet

Back From Vacation

Maresa and I have just returned from a fantastic vacation in Lanzarote, where we went with another four members of the family.

We had a great time visiting the largest market on the island, spending a day on a catamaran and generally sight-seeing.

Lanzarote is one of Spain's Canary Island's that is situated in the Atlantic Ocean about 80 miles from the coast of Africa. As such it is very hot, with temperatures around 40 degrees C. during our vacation. Volcanic in origin it has a fascinating black lunar like landscape with the volcanoes looking like Egyptian pyramids.

We dined out most of the time and the food and drink were very good value for money. There are lots of steak and fish restaurants on the island, with many of the restaurants having a Tex-Mex theme for some reason.
Many of the local specialities were plainly cooked and served with Canarian potatoes (Papas arrugadas), mojo (pronounced mo-ho) sauces, a small portion of vegetables, and a small portion of rice. My take on the sea bass with garlic that I had can be found below, with recipes for the Canarian potatoes and mojo sauces. I was served a whole sea bass which I found quite filling, so unless you're really hungry, I'd recommend one sea bass between two.



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Recipe - Sea Bass With Garlic

Preparation: 10 minutes

Marinate: 10 minutes

Cooking: 20 minutes

Serves: 6


  • 3 sea bass
  • Coarse sea salt
  • Freshly ground black pepper
  • 3 cloves of garlic
  • Olive oil
  1. Prepare the fish by cutting the fins off the sea bass, rinsing it inside and out under cold running water and then blotting it dry with paper towels. You can cut the heads off if you prefer, but leave the tails on. Make three deep slashes in each side of each fish.
  2. Thinly slice each clove of garlic and place the garlic in the slashes in the fish. Lightly brush the sea bass inside and out with the olive oil and then season the fish inside and out with the sea salt and freshly ground pepper. Cover and marinade for about 20 minutes.
  3. When ready to cook, brush each side of the fish with a little more oil and place on the barbecue over a medium high heat. Cook for about 8 to 10 minutes until the skin is dark and crisp, carefully turn over and cook for a further 8 to 10 minutes until that side is also dark and crisp.
  4. When the fish is fully cooked through, the flesh will break in to firm flakes when pressed with a finger, remove from the heat.
  5. Fillet each fish and serve one fillet per person. Serve with Canarian potatoes, mojo sauces and either a selection of vegetables or a green salad. Add a small portion of cooked rice if you want.

Recipe - Canarian Potatoes (Papas arrugadas).

Preparation: 5 minutes

Cooking: 20 minutes

Serves: 6


  • 3lbs baby/salad potatoes
  • 5 oz sea salt
  1. Wash the potatoes well and put in a heavy pot.
  2. Add just enough water to cover the potatoes and add all of the sea salt.
  3. Bring the water to the boil, cover and boil for about twenty minutes.
  4. Drain off most of the water and return to a low heat allowing the potatoes to steam dry and form a light salty crust.
  5. Place in a bowl and serve.

Mojo Sauces

In Lanzarote, mojo sauces seem to be served with most local dishes and comprise of a chilli (red), coriander (green), and mayonnaise (white) sauce.

Recipe - Chilli Sauce

Preparation: 10 minutes (plus 1 hour to soak chillis)

Cooking: 5 minutes

Serves: 6


  • 1 garlic bulb
  • 200ml extra virgin olive oil
  • 150ml white wine vinegar
  • 3 dried chillies
  • ½ teaspoon of cumin
  • ½ teaspoon of paprika
  • 1 teaspoon sea salt

  1. Add the dried chillies to boiling water, turn off the heat and allow them to soak for 1 hour then remove from the water.
  2. Peel the garlic chop roughly and place in the blender with the white wine vinegar, chillies, cumin, paprika and sea salt, and puree until smooth. Place in to a small bowl.
  3. Slowly add the extra virgin olive oil in to the puree mixture.

Recipe - Coriander Sauce

Preparation: 10 minutes

Cooking: 5 minutes

Serves: 6


  • 1 garlic bulb
  • 200ml extra virgin olive oil
  • 150ml white wine vinegar
  • 1 handful of fresh coriander
  • ½ teaspoon cumin
  • 1 teaspoon sea salt
  1. Peel the garlic, chop roughly and place in the blender with the cumin, vinegar and sea salt and puree until smooth. Place in to a small bowl.
  2. Pick off the coriander leaves and finely chop.
  3. Slowly mix the coriander leaves and the extra virgin olive oil in to the puree mixture.

Recipe - Mayonnaise Sauce

The white mayonnaise sauce, as far as I can make out is a garlic mayonnaise. Although mayonnaise is not difficult to make, most people find it easier to buy ready made mayonnaise. For this reason I suggest the following.
Puree 3 to 4 garlic cloves with a little hot water, place in to a small bowl and mix well with some shop bought mayonnaise. Gradually add more mayonnaise until you get the taste that you desire.

Trivia - Gandhi's Diet

In 1929 Gandhi, in a letter to Young India, described his daily diet.
The measurements given where in tolas, the tola was based on the weight of the old rupee coin that weighed about 0.4oz (11g).
8 tolas of germinating wheat
8 tolas of green leaves, pounded
8 tolas of sweet almonds reduced to a paste
6 sour lemons
2 ounces of honey


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That's it for this issue of the Chargrill Chat. I hope that you enjoyed it.

If you have any requests, or a recipe, or tip to share that you think other readers might like, or even if you disagree with anything in this newsletter, please email me at

Best regards,


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