Grilled Blackened Sea Bass

Name: Grilled Blackened Sea Bass
Prep time: 18 min
Cook time: 18 min
Total time: 18 min
Yield: 4
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

You can never have too many main course recipes, so give Grilled Blackened Sea Bass a try. One serving contains 953 calories, 160g of protein, and 30g of fat. This recipe serves 4. The Fourth Of July will be even more special with this recipe. Head to the store and pick up pepper, thyme leaves, paprika, and a few other things to make it today. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It is a good option if you're following a gluten free, primal, and pescatarian diet. From preparation to the plate, this recipe takes roughly 18 minutes.

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 Tangent Paragon Vineyard Pinot Gris with a 4.6 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.