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Mediterranean Sea Bass

 

The fish is from New World and the rub is from the Old World. What better choice than an exciting Rhône-style white from California or Australia? Viognier, Marsanne, or Rousanne are the grapes to look for, either as varietal labels or as blends.

Try one of the world's finest ales from the six Trappist monasteries of Belgium and the Netherlands. The finest "Triple Ales" from the Chimay, Westmalle, Westvleteren, Rochefort, Orval, or Schaapskooi abbeys will enliven the delicate flavors of this dish, bringing out texture and spice. 		 

From: Weber's Big Book of Grilling

This recipe is all about Provence, and these are the ingredients that make the region’s food sing. Keep it simple and enjoy. (Suitable substitutes: red snapper, striped bass.)

For the paste:

3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh thyme
2 teaspoons dried lavender
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
 
4 skinless Chilean sea bass fillets, about 6 ounces each and 1 inch thick
Lemon wedges (optional)


To make the paste: In a small bowl whisk together the paste ingredients.

Spread the paste evenly on both sides of the fish fillets. Grill over Direct High heat until the flesh is opaque throughout and starting to flake, 5 to 7 minutes, turning once halfway through grilling time. Serve warm and garnish with lemon wedges, if desired.

Makes 4 servings.