I first tried sea bass about three years ago, and immediately fell in love with it. As this supremely tasty fish almost melted in my mouth I started to wonder just how I’d avoided eating it for so long, especially as I’m a big lover of fish. Ever since then I’ve sought to experiment with this brilliant fish, and there’s no better place to do it then upping the flavour factor on the barbecue.
Grilling sea bass on the barbecue couldn’t really be simpler, and it makes a great change to having a barbecue full of sausages and burgers. Cooking it simply, as follows, is tasty enough; but there are plenty of other things you can do with that fish on your grill.
Grilled Sea Bass (10 minutes prep, 12-14 minutes cooking)
- Sea bass (how many you need is up to you, but add time if you have to gut the fish yourself)
- 130ml olive oil
- Lemon juice
- Herbs; basil and thyme work best, but oregano and parsley are options too
Before you do anything cut up any herbs you need to save time later. Start your barbecue and wait for the coals to have a light coating of ash over them. While you’re waiting for this, apply olive oil to the entirety of the fish with a brush. This is so the fish doesn’t stick to the grill, which won’t make for a tasty morsel after you’ve spent time trying to scrape it off. Use the herbs you prepared earlier to season the fish, but leave some left over.
Once the barbecue is ready, place the sea bass on top and cook it for 6-7 minutes. While you’re waiting for this you can take the rest of the herbs and mix it together with some lemon juice, this can be dribbled over the fish once it’s cooked.
Flip it over and cook it for another 6-7 minutes. You’ll know that it’s ready when the skin takes on a lovely golden hue and the white flesh of the fish flakes with ease. Serve with earlier prepared dressing and enjoy!
What else can you do?
Instead of the lemon and herb dressing you can create a tasty garlic butter sauce instead; which you can buy or make by combining onion powder, garlic powder, paprika, lemon pepper and salt, cooking in a small saucepan.
Alternatively I find sauce vierge works well too; mixing chopped tomato, olive oil, lemon juice, and chopped basil together.
If you’d rather have your sea bass more charred and crispy then extend cooking time to around 8 minutes each side, checking the skin is crispy enough to suit your taste.
Photo credit: Wikimedia