Mediterranean Sea Bass

Weber's Big Book Of Grilling

From Weber’s Big Book of Grilling

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The ingredients in this recipe are inspired by the Provence region in southeastern France. Keep it simple and enjoy. (Suitable substitutes for the sea bass: Red snapper, striped bass.)


Mediterranean Sea Bass

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  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon basil finely chopped, fresh
  • 1 tablespoon thyme finely chopped, fresh
  • 2 teaspoons lavender dried
  • 1 teaspoon garlic minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground
  • 4 fillets Chilean sea bass skinless (about 6 ounces each and 1 inch thick)
  • lemon wedges optional


  • In a small bowl whisk together the paste ingredients. Spread the paste evenly on both sides of the fish fillets.
  • Grill over Direct High heat until the flesh is opaque throughout and starting to flake, 5 to 7 minutes, turning once halfway through grilling time.
  • Serve warm and garnish with lemon wedges, if desired.

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