Grilled Chilean Sea Bass
Clean the sea bass well and add the lemon juice, garlic paste, salt and pepper. Let marinate for a few hours (up to the night before preparation).
Heat a plan with 1 tablespoon of olive oil, salt, pepper and a pinch of sugar. Caramelize the onions until they are soft. Remove and set aside.
In the same pan, add a tablespoon of butter and a tablespoon of olive oil to caramelize the mushrooms until they are golden. Remove and set aside.
Again, using the same pan add 1 tablespoon of olive oil and then add the lemon wedges and sprinkle with ½ teaspoon of sugar. Sear until they are golden brown. Remove and set aside.
Next, place the sea bass with the marinade, onions, mushrooms and lemon wedges in aluminum foil. Add a few small slices of butter on top and seal well so as not to let any of the marinade escape.
Cook on the grill for about 15 minutes. Then remove and let sit for several minutes.
Transfer fish to a serving dish and cut the aluminum foil down the center. Serve with lemon wedges and diced parsley.
1 whole Chilean Seabass, cleaned and boned
1 tablespoon smoked garlic paste (store bought)
½ cup white wine
Juice of 1 lemon
1 small purple onion, halved and cut in thin slices
1 cup fresh cilantro leaves
2 tablespoons unsalted butter
3 tablespoons olive oil
1 cup mushrooms, cut in thin slices
1 lemon, sliced in wedges with skin
2 pinches sugar
Parsley for garnish
Salt and pepper to taste
Grilling the fish adds to its soft flavors. When combined with the onions and mushrooms, it gets a nice sweet and smoked flavor that is perfect for this great Pinot Noir that is full of red fruits and black cherries as well as smokey notes in the nose. It offers a silky and nicely acidic finish in the mouth.