Grilled Blackened Sea Bass

Name: Grilled Blackened Sea Bass
Prep time: 18 min
Cook time: 18 min
Total time: 18 min
Yield: 1
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 3 Tbsps butter; 1 sprig fresh dill (to garnish); 1 teaspoon garlic salt; 0 teaspoons ground red pepper; 1 halve lemon; 2 teaspoons paprika; 4 skinless sea bass (4 to 6 oz ea); 1 teaspoon dried thyme leaves , crushed

Grilled Blackened Sea Bass is a gluten free, primal, and pescatarian recipe with 1 servings. One serving contains 3809 calories, 639g of protein, and 119g of fat. This recipe covers 66% of your daily requirements of vitamins and minerals. It works well as an expensive main course for The Fourth Of July. A mixture of ground pepper, sea bass, dill sprig, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the dill you could follow this main course with the Raspberry Chocolate Dessert Quesadilla #Choctoberfest as a dessert. From preparation to the plate, this recipe takes around 18 minutes.

Instructions

Preheat barbecue grill.

Equipment you will use

Grill

Combine all seasonings in small bowl and mix well.Melt butter in small saucepan over medium heat and pour into pie plate.Dip sea bass into melted butter, evenly coating both sides.

Ingredients you will need

Seasoning

Seabass

Butter

Dip

Equipment you will use

Sauce Pan

Bowl

Sprinkle both sides of sea bass with seasoning mixture.

Ingredients you will need

Seasoning

Seabass

Place on grill and cook covered for approximately 6 to 8 minutes or until it is blackened and flakes easily.Turn halfway through grilling time.

Equipment you will use

Grill

Serve with lemon and garnish with dill sprigs.

Ingredients you will need

Lemon

Dill

Equipment

Grill

Sauce Pan

Bowl

Ingredients

Servings:

1teaspoons

black pepper 3Tbsps

butter 1sprig

fresh dill (to garnish)1teaspoon

garlic salt 0teaspoons

ground red pepper 1halve

lemon 2teaspoons

paprika 4

skinless sea bass (4 to 6 oz ea)1teaspoon

dried thyme leaves , crushed

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Seabass works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Mark West Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.