Mediterranean Sea Bass
Contributed by: News Canada
From Weber's Big Book of Grilling
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The ingredients in this recipe are inspired by the Provence region in southeastern France. Keep it simple and enjoy. (Suitable substitutes for the sea bass: Red snapper, striped bass.)
Direct/High
Ingredients:
- 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)
Directions:
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.
Serving Size: Makes 4 Servings
