Mediterranean Sea Bass
- 4 skinless Chilean sea bass fillets, 1" thk (abt 6 oz ea)
- Lemon wedges (optional)
- 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
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.
This recipe yields 4 servings.
Wine Recommendation: The fish is from New World and the rub is from the Old World. What better choice than an exciting Rhône-style white from California or Australia? Viognier, Marsanne, or Rousanne are the grapes to look for, either as varietal labels or as blends.
Beer Recommendation: Try one of the world's finest ales from the six Trappist monasteries of Belgium and the Netherlands. The finest "Triple Ales" from the Chimay, Westmalle, Westvleteren, Rochefort, Orval, or Schaapskooi abbeys will enliven the delicate flavors of this dish, bringing out texture and spice.