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Mediterranean Sea Bass

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

Fuel Type: Gas
  • People

    Serves 4

  • Prep Time

    10 min.

  • Grilling Time

    5 to 7 min.

Ingredients
Instructions

the Ingredients

20151023095357 Row Seafood 2

Paste

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon finely chopped fresh basil leaves
  • 1 tablespoon finely chopped fresh thyme leaves
  • 2 teaspoons dried lavender
  • 1 teaspoon minced garlic
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
 
  • 4 skinless Chilean sea bass fillets, each about 170 grams and 2.5 centimeters thick
  • Lemon wedges (optional)

Instructions

  • Prepare the grill for direct cooking over high heat (230° to 290°C).
    Prepare the grill for cooking over high heat (260°C).
  • In a small bowl whisk the paste ingredients. Spread the paste evenly on both sides of the fillets.
  • 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.
    Brush the cooking grates clean. Grill the fillets over 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.

Let's Gear Up

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