Chilean sea bass is perfect for grilling and this is a fool-proof recipe. The method we use turns out flavorful, moist filets that have inspired recipe requests each time we serve this dish to guests. My husband’s grill secret? Using a Yoshi mat. No mess. No hassle. No fish sticking to foil or falling through the grill. You can pick up a Yoshi mat for $9.99 at a Bed, Bath & Beyond store.
4 thick Chilean sea bass Filets
2 cloves garlic, chopped
1/3 cup fresh thyme leaves, lightly chopped
2 lemons zested and juiced
A couple of healthy swirls of olive oil
salt & pepper
In a glass dish combine:
zested & juiced lemon
a few grinds of sea salt and pepper
a few swirls of olive oil
add Chilean sea bass filets
and allow the filets to ‘hang out’ for a few hours (no more than 4 hours)
Remove filets from marinade 15 minutes before grill time
Prep grill and lay down your Yoshi mat
Grill approximately 4 - 5 minutes per side.
ahh …. sublime.
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