Recipe from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae
How to Prepare and Cook Mediterranean Sea Bass
People
Serves 4
Prep Time
10 mins
Grilling Time
5 to 7 mins
- People
- Serves 4
- Prep Time
- 10 mins
- Grilling Time
- 5 to 7 mins
the Ingredients
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 6 ounces and 1 inch thick
- Lemon wedges (optional)
Instructions
- 01 Prepare the grill to cook your sea bass with direct cooking over high heat (450° to 550°F).
- 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 sea bass 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 your perfectly cooked sea bass warm with lemon wedges, if desired.
the Ingredients
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 6 ounces and 1 inch thick
- Lemon wedges (optional)
let's Gear up
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