Sea Bass Filet, Asian Style

Smoked Sea Bass

You can smoke or grill this.  Sea bass is so good, you don’t need to do much to it in order to have a fantastic meal. It’s a rare indulgence for me, but i felt like being indulgent yesterday when I was at my local grocer.

I bought a nice 8 ounce filet, and marinaded it in sake, soy sauce, a bit of sesame oil, chopped ginger, and garlic for about two hours, turning once.

I smoked this over pecan for about 30 minutes then moved it to directly over the coals for about 3 minutes to char one side.  That’s it!

I hate wasting a good marinade, so I took this, and sauteed some mushrooms and carrots with red pepper flakes in the wok to create a nice topping.  I had to add about a tablespoon of flour to thicken, and served with rice.


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