grilled chilean sea bass medallions rails steakhouse

I picked up a two-pack at the Home Store and it was near $8. If you grill fairly often, buy a box of cedar planks. Regardless, it is best to be safe and use a thermometer. The meat will start flaking a little bit as shown in the photo below. There is no need to turn the filet over as it is cooking indirectly with the cedar plank as the buffer between the fish and flame.Īfter you grill these a few times, you’ll be able to tell when they are fully cooked.

You’ll see the fish start to flake a bit and the inside turns opaque. Step Five: Remove the cedar plank and the fish when it hits 145 degrees. As this is a very thin glaze, I recommend brushing it a few times. When it hits about 130 degrees, brush the glaze on the fish. Step Four: It will take about 14-15 minutes to completely cook. For example, try using dill and lemon, paprika and garlic powder, or orange zest and thyme. For a more flavorful fish, consider adding other seasonings before you place the fish on the grill. Coat your Chilean sea bass with olive oil and season with salt and pepper. Sprinkle it with a pinch of salt and pepper. Before you prepare your grilled sea bass, heat your grill or grill pan to medium heat. Step Three: Place a wet cedar plank on the grill and add the sea bass filet. Step Two: Set up the grill for direct heat to a medium high heat (about 400 degrees). Sprinkle the unseasoned side of the fish with salt and pepper, then flip the filets and cook the other side for another two minutes. Cook the fish for 2-3 minutes, or until the underside looks golden and crispy. As it cools, the flavors will continue to combine. Use a wooden spoon to push them to the sides and add the sea bass, season side down. Step One: Combine all the ingredients for the glaze in a small sauce pan. 🔥 Instructions Simple Instructions for an Amazing Seafood Dinner on the Grill This will be a very thin sauce, so you’ll brush it on a few times.

In this case, the bourbon and brown sugar add the complex sweet taste that soak into the fish while it is on the cedar plank.

They can be a little pricey, but it is worth every last cent.īourbon Glaze | I am a huge fan of sweet glazes. Sea Bass sounds much more appetizing, right? These are commonly found in large, two inch thick filets in the grocery store. Simple | There is a little bit of prep work in soaking the cedar plank and making the glaze, but once the fish is on the grill, it is virtually set-and-forget! 🐟 Ingredients Just a few Ingredients to Make the Bourbon GlazeĬhilean Sea Bass | This is the name that the Antarctic Toothfish is usually sold under. 6 Grilled Bourbon Glazed Cedar Plank Chilean Sea Bass 🍽️ Why This Worksĭelicious | This is an easy answer! It is flat-out scrumptious! I will not beat around the bush, as the flaky white fish is naturally sweet, but when paired with the bourbon glaze, it takes it to a whole new level!

Grilled chilean sea bass medallions rails steakhouse