Mediterranean Sea Bass
This recipe is all about Provence, and these are the ingredients that make the
regionís food sing. Keep it simple and enjoy. (Suitable substitutes: red
snapper, striped bass.)
For the paste:
3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh thyme
2 teaspoons dried lavender
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 skinless Chilean sea bass fillets, about 6 ounces each and 1 inch thick
Lemon wedges (optional)
To make the paste: 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.
Makes 4 servings.