Saturday, June 11, 2011

Cedar Plank Grilled Sea Bass & Oregon Pinot Noir

Marinade for Sea Bass:

2 Tbsp fresh lemon juice
3 Tbsp EVOO 
1-2 tsp lemon zest (grated lemon peel or substitute dried lemon peel)
1 tsp. Dijon mustard
1 1/2 Tbsp small capers, rinsed
1 1/2 tsp fresh garlic puree or garlic powder
1 Tbsp dried shallots (or use dried onions or chopped fresh shallots)
1 Tbsp dried parsley
1 tsp. fresh ground black pepper

Mix the above nine ingredients in a mixing bowl.  Afterward, transfer to a zip-loc bag and place the fish in the bag with the marinade.  Let stand in the refrigerator for 1 - 2 hours.  Don't go longer than that or the lemon juice will start to "cook" the fish.  You don't want that to happen.

Cedar Plank Grilling:
I soak a cedar plank in water for 4 or 5 hours prior to placing it on the grille.  You'll want to do that to keep it from "catching ablaze."  Not a good scene...  The plank will give the fish a hint of smoky flavor.  I can smell it now, it's amazingly good.  You can find the planks at Whole Foods or on-line.

With the grille surface heated to 325 - 350 degrees, place the cedar plank over the "indirect heat" portion of your grille.  Place the Sea Bass directly on the plank.  I usually estimate the cooking time at 10 minutes per inch of thickness of the fish, it will vary.  I only turn the fish once during grilling.  When it flakes with a fork, you're done. 

Pineapple - Mango Salsa:

  • 1 peeled & diced mango
  • 1 1/2 cups pineapple, diced
  • 1/2 cup diced pepper (I use orange)
  • 1 plum tomato, seeded and diced
  • 1 1/2 tablespoons chopped fresh cilantro
  • 2 green onions, sliced (the white part)
  • 2 tablespoons lime juice (one lime, juiced)
  • 1 tablespoon lemon juice
  • 1 jalapeno pepper, finely chopped (I use roasted)

  • Mix all ingredients in a bowl and refrigerate for 1 hour before serving.

Pali Pinot Noir:  Willamette Valley, OR; Red fruit on the nose, bing cherry mostly with some earthiness.  It's not a fruit bomb.  And, it has a hint of spiciness with a nice finish.  It was good with the Sea Bass.  Cheers to all...



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