Bronzed Sea Bass

What is called "Sea Bass" might be one of several different fishes - depending on which coast you live on, and how far the fish flew to get to you. There's a rumor (denied by the US Fisheries Service) that Chilean Sea Bass is quickly on the road to extinction.

We sure hope not - it's one of our favorite fishes, and our recipe for Bronzed Sea Bass is always a hit at our dinner parties.

1 tsp sesame oil

1 tsp soy sauce

1/2 tsp fish sauce

Adobo (Goya Foods) Seasoning

Ground ginger

Dry ground mustard

Black and white sesame seeds (for garnish)

large, thick-end piece of Sea Bass

Combine sesame oil, soy sauce, and fish sauce in a small bowl, and mix well to combine.

Rinse and dry the fish, then sprinkle it with the Adobo, ground ginger and dry mustard. Pour the marinade over the fish, then periodically re-spoon the marinade over the fish to coat well.

Let the fish remain in the marinade for about 2 hours (4 would be fine....) and prepare your grill.

We use a hardwood charcoal, and no wood chips or chunks - we don't want to smoke this fish. Grill over indirect heat on the cool side of the grill, on a foil tray - do not sear or try to get grill marks on it. Turn the fish once per side, and and occasionally spin the foil tray so each side is nearest the fire for part of the cooking time.

On a hot grill, the fish will cook for about 4 mins on the first side, and 2-3 mins on the other. Remove to the platter you will serve it from and serve it immediately.

Menu Suggestions:

Romaine salad w/oriental vinaigrette

Sesame Asparagus

Pound Cake with grilled apples and pears

Bronzed Sea Bass

Flounder en papillotte

Grilled Shrimp in Garlic

Caribbean Shrimp Skewers

Grilled Shrimp Remoulade

Smoked Crabs

Grilled Lobster

Grilled Oysters

Grilled Salmon

Fish Tacos

Grilled Fish-of-the-Day

Smoked Tuna

Smoked Tuna Dip

Oriental Salad with Grilled Tuna

The fish known as "sea bass" might be several different fishes, depending on where you live, and where your fish comes from. There are rumors that Chilean Sea Bass is near extinction, but calls to the office of the US Fisheries Service indicated that this is not true. In our recipe, it's grilled, but not seared or smoked.
We started with the thickest piece of the filet, and added some definately oriental sauces. The leftovers make great lettuce wraps the next day.
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