Wednesday, March 08, 2006

What's Cookin' Wednesday - Sea Bass

We grill at our house year 'round despite the cold winters. The taste and flavor of food cooked on the grill is something to enjoy all the time. But for those that don't grill, I'll do an indoor recipe next week.

Short on time and hungry, this may be the recipe for you. This recipe doesn't call for the fish to marinade, instead a simple to make paste gets brushed on, then you slap it on the grill. We had this the other night on a bed of mushroom pasta. Yummy.

Mediterranean Sea Bass
From: Weber's Big Book of Grilling

This recipe is all about Provence, and these are the ingredients that make the region’s food sing. Keep it simple and enjoy. (Suitable substitutes: red snapper, striped bass.)

For the paste:
3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh thyme
2 teaspoons dried lavender
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

4 skinless Chilean sea bass fillets, about 6 ounces each and 1 inch thick
Lemon wedges (optional)

To make the paste:
In a small bowl whisk together the paste ingredients.

Spread the paste evenly on both sides of the fish fillets. Grill over Direct High heat until the flesh is opaque throughout and starting to flake, 5 to 7 minutes, turning once halfway through grilling time. Serve warm and garnish with lemon wedges, if desired.

Makes 4 servings.

Did anyone try last weeks recipe? Let me know what you think.


TriSaraTops said...

Matt would love this! Unfortunately, my rule is if it swims as its main mode of transportation, then I don't eat it. :) A shame, I know, cuz seafood's so good for ya....doh!

I plan on trying last week's recipe on Friday! I'll let ya know--it sounds YUM-O!

Curly Su said...

My boyfriend is a cook (I'm hopeless-my specialty is Kraft mac n cheese), so I keep emailing him your recipes...they sound great!

qcmier said...

I love food and cooking. Just don't have the time. Where do you get your fresh seafood?

DaisyDuc said...

Eric, this is right up my alley as I am a not only a grill fantatic but also a seafood one...thanks for the recipe!

Grilling year round is a must!

Bolder said...

i knew i was missin' somethin' in the HABC... a grill!

i've got a gas line on the back balcony... i've always wanted to grill fish, but was worried about it being too delicate.

thanks for the inspiration.

i hear you on the tightness, good decision on the marathon, i too share a certain anxiety that my first marathon finish will be in an ironman.

your daughter looks too old for you... i think you need to fess up that those kids aren't really yours and that you are only 20 somethin'.

honesty is the best policy!

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trifrog said...

Glad you gave alternative fish since the sea bass is on the Monterrey Aquarium's 'Do Not Eat' list for either environmental or health reasons. But I will try this with the 'Acceptable' Striped Bass.

Try signing up for Weber's Recipe-of-the-Week. They always send something yummy.

Gas, charcoal, or hardwood?

Looks like a good night for grillin' tonight. I'm hungry, I've got a grill, and it's time to eat! That's as good a reason as any.

Brian Altenbaugh

Dave said...

Hey Eric,

Needed something quick and simple last night for my Chilean Sea Bass and your recipe to the rescue. It was sublime. Thanks!