CI cooking on the summit - pan seared sea bass and shrimp skewers

Started by Bbqmiller, June 26, 2016, 10:20:27 AM

Previous topic - Next topic

Bbqmiller

Quick tasty meal - seasoned a nice sized sea bass filet with just salt and pepper



Safflower oil heated up over the coals and fish skin side down



Flipped after 6 min or so. Added some ghee and basted fish in excess oil in the pan. Pan was moved indirect after 2 min or so to finish.







Done after checking firmness of fish.



Gulf shrimp





Made a salad with homegrown lettuce. It was a really nice meal. I usually do sea bass directly on the grate, but this turned out better - the wife even agreed.

Winz

You forgot the wide angle shot of the awesome new grill   :)


Seriously, nice fish cook.  I assume you use ghee to reduce burning?


Winz
In an ongoing relationship with a kettle named Bisbee.

THROUGH THE MUD BBQ TEAM

Living in the prairies, I have a huge appreciation for good seafood.  This may seem like a basic cook to some, but here, food like this is a rare treat!

Great cook! Keep it coming!

I'm also with Winz, wanna see that awesome grill!

Travis

Never had sea bass before. Looks great!


Sent from my iPhone using Tapatalk

Bbqmiller

Chilean sea bass is actually Patagonian tooth fish. It was renamed in the seventies to help it's marketing. It has a sweet flavor and has s fair amount of oil content.

http://www.inlandseafood.com/seapedia/chilean-sea-bass

Bbqmiller

Quote from: Winz on June 26, 2016, 10:51:44 AM
You forgot the wide angle shot of the awesome new grill   :)


Seriously, nice fish cook.  I assume you use ghee to reduce burning?


Winz

Yes - ghee has a much higher smoke point than plain old butter. I figured it wouldn't hurt to baste after turning. I wanted to keep the ingredients simple to let the taste of fish dominate.

Bustin Butt

Those shrimp look gorgeous


Sent from my iPad using Tapatalk
If it ain't smoked don't eat it!