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

[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[emoji2].

[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

[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]

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