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...