How To Prepare Crispy Skin Grilled Chilean Sea Bass ?

Preparation:   

Preparation time: 10 mins

Cooking time: 20 mins

Serving: 2

Ingredients:

• 2 Chilean sea bass filets, 6-8 oz each, 1-1/2 to 2-inches thick
• 2 tablespoons olive oil
• Salt
• Pepper
• Non-stick oil spray
• 2 lemons, cut in half

Instructions:

1. Fill a grill chimney with charcoal briquets and when they become ashy spread them out in the grill basin. Add the grate, adjust the height so it is 6-8 inches above the coals.  Close the lid to allow the grate to heat.  About 5 minutes.
2. If using a gas grill, set the temperature to medium and close the lid to heat the grate.
3. While the grate is heating, brush the fish filets with oil on the flesh side and sprinkle liberally with salt and pepper.
4. Spray or brush non-stick oil on the grate and place the filets, flesh side down and grill for 5 minutes.
5. Brush oil on the skin side of the filets and turn them over.
6. Brush the lemon halves with oil and place them on the grill.
7. Grill the fish for another 10-15 minutes, depending on the thickness of the filets. (See Notes)
8. Grill the lemons until nicely charred, remove and set aside
9. When the filets have reached 145°F and flake easily with a fork, transfer them to a platter.
10. To serve, place the filets, skin side up, on individual plates along with the charred lemons and sides of your choice.

Posted by Coba Grills and we thank The Suburban Soapbox for this delicious recipe and the recipe link https://savorthebest.com/crispy-skin-grilled-chilean-sea-bass/#mv-creation-1200-jtr