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Recipe From from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae

Mediterranean Sea Bass

  • People

    Serves 4

  • Prep Time

    10 min.

  • Grilling Time

    5 to 7 min.

People
Serves 4
Prep Time
10 min.
Grilling Time
5 to 7 min.

the Ingredients

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Paste

  • extra-virgin olive oil
  • finely chopped fresh basil leaves
  • finely chopped fresh thyme leaves
  • dried lavender
  • minced garlic
  • kosher salt
  • freshly ground black pepper
 
  • skinless Chilean sea bass fillets, each about 170 grams and 2.5 centimetres thick
  • Lemon wedges (optional)

Instructions

  • 01 Prepare the grill for direct cooking over high heat (230°C to 290°C).
  • 02 In a small bowl whisk the paste ingredients. Spread the paste evenly on both sides of the fillets.
  • 03 Brush the cooking grates clean. Grill the fillets over direct high heat, with the lid closed, until the flesh is opaque throughout and starting to flake, 5 to 7 minutes, turning once. Remove from the grill and serve warm with lemon wedges, if desired.
Ingredients
Instructions