Behind the Recipes
Simple Grilled Sea Bass by Lou Bivona
Makes 4 servings
INGREDIENTS:
2 lbs. Chilean sea bass
6 oz. Tavern on the Green all-natural "Chandelier Chardonnay Fire Grilled Garlic Marinade"
Salt and pepper to taste
PREPARATION:
1. Ahead of time, soak a cedar plank in water for 2-3 hours.
2. Place fish in a plastic refrigerator bag and pour the marinade into it. Let sit for 30 minutes.
3. Place the marinated sea bass on the plank and grill. Baste occasionally with the marinade. Close the lid. Every 2 minutes or so, splash the plank with water. This will prevent it from drying out and/or burning.
4. Your cooking time will vary depending on the thickness of the fish. Sea bass should not be overcooked. Check for fish "plumpness" and meat that flakes easily. It should look moist, never dry.
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