Sea bass grilled recipe

Quite a large sea bass, today, caught longlining. Let's see how to prepare it, season it discreetly, and give an extra flavor boost towards the end. We'll also recommend and demonstrate a grilling way using the special spinning grilling grate. Let's see all the details!

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INGREDIENTS

  • 1 fish (sea bass) over 1 kg (2.2 lbs)

For 1.5 kg (3.3 lbs) of fish:

  • 12 g (0.4 oz) sea salt
  • 3 g (0.1 oz) lemon pepper
  • 4-5 fresh rosemary tops
  • A little olive oil for basting

For the mustard sauce:

  • 100 ml (3.4 fl oz) extra virgin olive oil
  • 30 ml (1 fl oz) lemon juice
  • 1 tbsp mild mustard
  • 1.5 tsp ground oregano

PREPARATION

Prepare the spices using a mortar and pestle. Then, season the inside of your fish and lightly on the outside. You can also baste it with some extra virgin olive oil. Add a few rosemary tops to the fish belly. Leave your fish to absorb some of the salt and light the charcoals.

COOKED ON amber.q M charcoal grills

amber.q M charcoal grills

COOKING

Inside the charcoal case of your grill, create a charcoal pile alongside the same length as your fish. Place the kindlings on top and light them. The charcoals light upside down, from top to bottom, easily, quickly, and without smoke.

Until the charcoals are ready, place the fish in the center of your spinning grilling grate. Tighten the screws in a way that your fish is centered between the top and bottom grilling grates and stays secured. You can also tie the fish tail on one of the grilling grates for extra security during grilling.

After securing your fish inside the spinning grate and the charcoals are ready, place the spinning grilling grate on your grill. Grill over strong heat until the fish's internal temperature is at 60-65°C (140-149°F) for a juicy result or at 65-75°C (149-167°F) for a more grilled but less juicy result -feel free to experiment! For extra flavor, you can also perform 2-3 smoking sessions by placing rosemary directly on the charcoals. You can also prepare a mustard sauce based on olive oil and lemon, which you can use to baste your fish during grilling but also to give an extra flavor during serving.

For the mustard sauce:
Mix all the mustard sauce ingredients inside a shaker and shake them really well until you end up with an even blend.

When your fish is ready, remove it from the spinning grilling grate, open it in half and carefully remove the main fish bone. Then, pour the mustard sauce over it. Enjoy it with your company along with a good cool white wine.

Happy Grilling, everyone!

RECIPES