Before I try to sell you on how delicious this fish is, I’ll just tell you what Brian said today after he took a few bites of it. Now mind you, he’s really not a big fan of fish, unless it’s walleye beer battered and fried. So the fact that he loved it so much says a lot about how good it was.
“This is probably the best fish I’ve ever had. It’s way better than walleye.”
“This may be the best thing I’ve ever made on the grill”. He’s made plenty of yummy things on the grill before, but this is definitely his best grilled fish ever. And what’s even more impressive is that it was his first time grilling fish directly on a grill.
“If I would’ve won the powerball, I could make these and eat it 2-3 times a day!”
Yep, it was that good. I thought it was delicious as well. I’m a big fan of white, flaky fish (sea bass, cod) as opposed to denser meatier fish (salmon, mahi mahi). Though I’ve only had a handful of very memorable experiences with fish entrees the past few years, this definitely tops the charts. I can probably eat this three times a week and totally be happy with it.
- 2 6-7 oz fresh sea bass
- 2 teaspoons orange zest
- 1/2 cup orange juice
- 1 teaspoon lime zest
- 1/4 lime juice
- 1/4 EVOO
- 1/4 chile and garlic powder
- 1 and 1/2 tablespoons minced garlic
- 1 and 1/2 teaspoons ground coriander
- 1 teaspoon minced jalapeno pepper
- 3/4 teaspoon ground allspice
- 3/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- In a medium bowl, combine all the marinade ingredients. Place the fish fillets into the bowl, making sure all sides of the fish are coated with the marinade. Cover and refrigerate for 3 hours, turning the fish over halfway through to make sure all surfaces are evenly marinated.
- Prepare your grill for direct cooking over high heat.
- Remove the fish from the bowl, brush with EVOO and sprinkle with salt.
- Grill the fillets, skin side up over direct high heat for 8-10 minutes, turning once after 6-7 minutes or when they're easily released from the cooking grate.
- Serves 2
- Cooking time may be based on how thick your fish fillets are. Eight to 10 minutes is for fillets that are about 1" thick.
This fish is perfectly marinated with oranges, limes, garlic, seasonings, and jalapeno peppers for a spicy kick. You place it on the grill skin side up so the fish ends up with beautiful grill marks. It’s smokey, citrus-y, tender, moist, and very flaky. You know a piece of fish is perfectly cooked when the fish flakes apart very easily with a fork! I was in heaven :)
Recipe from Weber’s Way To Grill by Jamie Purviance
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