Grilled Sea Bass In Red Chile Marinade Recipes

SIMPLE GRILLED SEA BASS MARINATED IN SAKE

Steps:

• Place sea bass pieces in a shallow glass dish.
• In a small bowl, combine all marinade ingredients.
• Pour mixture over fish, cover, and allow to marinate in the refrigerator for 3 to 12 hours.
• Preheat grill for medium-high heat.
• Remove fish from glass dish and discard marinade.
• Place fish on grill and cook for 10 to 12 minutes, turning once.
• When fish is opaque and flakes easily, remove from heat and serve.

GRILLED SEA BASS

Steps:

• Preheat grill for high heat.
• In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt. Sprinkle seasonings onto the fish.
• In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted, and set aside.
• Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with olive oil before serving.

THAI GRILLED SEA BASS - PLA PAO

Steps:

• Combine all ingredients except Sea Bass to form marinade.
• Pour marinade over fish in a ziplock bag or shallow dish and allow to marinate at room temperature for 30 minutes.
• Grill over medium-hot coals until cooked through (about 4-8 minutes per inch of thickness, until fish flakes easily), turning once, and basting frequently with marinade.
• Serve with steamed jasmine rice, sauteed bok choy, and/or grilled zucchini medallions on kebabs (basted with marinade), if desired.
• Good table condiments include lime wedges and chile sauce (sambal oelek).

GRILLED SEA BASS IN RED CHILE MARINADE

Steps:

• 1. Prepare the adobo. Then, trim the skin off the fish, if any, and thinly spread the chile paste all over the flesh. Cover and let marinate at least 1 hour and up to 6 hours. 2. Heat a stovetop grill pan or nonstick skillet over medium heat. Brush the pan and the fish lightly with the olive oil. Lay the fish on the hot pan, and cook about 4 to 5 minutes per side, or until the fish has nicely browned grill marks on the outside, is opaque but still moist inside, and just barely flakes when tested with a fork. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.