Grilled Yakitori Chilean Seabass Recipes

GRILLED YAKITORI CHILEAN SEABASS

Steps:

• 1. Combine first 6 ingredients to make a yakitori marinade. Bring to a boil over medium heat.
• 2. While the marinade is heating, whisk together cornstarch and cold water.
• 3. Once marinade comes to a full boil, whisk in the cornstarch mixture and simmer until sauce thickens.
• 4. Let marinade cool.
• 5. Add mixture to sea bass, toss to coat and marinade for 3 hours.
• 6. Grill sea bass for 2 minutes on one side, rotating each piece 90 degrees after 1 minute to create a cross-hatch pattern (turning the fish over after only 2 minutes prevents the filets from falling apart ).
• 7. Flip fish over and grill for an additional 12-15mins (depending on thickness) until flesh flakes easily, basting regularly with retained yakitori marinade
• 8. Remove from grill and lightly sprinkle sesame seeds and scallions over the fish before serving

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.