While traveling through Europe, I’ve always loved eating sea bass, yet for some reason I never once cooked it at home. Why? Honestly, I never realized I could get my hands on fresh sea bass flown in straight from Greece, just 20 minutes from where I live.
This recipe is dead simple. Even if you’ve never really cooked before, you can pull this off without any trouble. We cook the fish on the barbecue using indirect heat, which keeps it tender and lets it cook through gently without drying out.
It’s healthy, it’s tasty, and it’s about as fresh as it gets. Honestly, it’s the perfect meal for a hot Saturday evening, especially with a cold drink in hand.
(Experiment 57) Grilled Seabass
Ingredients
- 1 sea bass butterflied if you dont know how to do it, ask the fish person they will do it for you
- 1 clove of garlic minced
- salt & pepper
- olive oil
- lemon
Instructions
- Heat up your barbecue up to 600 degree
- While it heat up, prepare your fish by seasoning it , put the garlic and a sizzle of olive oil.Finally add a little bit of lemon juice
- When it reaches 600 degree, put the fish on one side of the grill, skin side down on the grill. Close the lid and turn off the side where you put the fish. The barbecue is already very hot and the other burner will do indirect cooking
- Indirect cooking prevents the fish from drying out
- Set a timer for 9-10 minutes
- Use a spatula and lift the 2 filets while leaving the skin on the grill. You can use your spatula to remove it super easy.
- Plate up and add some more lemon juice ! Enjoy