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Mediterranean Sea Bass

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

  • People

    Serves 4

  • Prep Time

    10 mins

  • Grilling Time

    5 to 7 mins

Ingredients
Instructions

the Ingredients

20151023095357 Row Seafood 2

Paste

  • Completed step 3 tablespoons extra-virgin olive oil
  • Completed step 1 tablespoon finely chopped fresh basil leaves
  • Completed step 1 tablespoon finely chopped fresh thyme leaves
  • Completed step 2 teaspoons dried lavender
  • Completed step 1 teaspoon minced garlic
  • Completed step ½ teaspoon kosher salt
  • Completed step ¼ teaspoon freshly ground black pepper
 
  • Completed step 4 skinless Chilean sea bass fillets, each about 6 ounces and 1 inch thick
  • Completed step Lemon wedges (optional)

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • Prepare the grill for direct cooking over high heat (450° to 550°F).
    Prepare the grill to cook your sea bass with direct cooking over high heat (500°F).
  • 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 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 warm with lemon wedges, if desired.
    Brush the cooking grates clean. Grill the sea bass 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 your perfectly cooked sea bass warm with lemon wedges, if desired.

let's Gear up

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