Whole Sea Bass Grilled In Wasabi Crust
Sea bass is a firm, lean white fish that runs anywhere from 1 to 3 pounds. Most are sold at 1 1/2 to 2 pounds, which is enough for two people. To serve four to six, just grill two to three fish of similar size, but if you are serving more people, you're better off buying bigger fish.
Special Tools
- Grill tray or fish basket
Ingredients
- 3 tablespoons Mustard Wasabi Rub
- 1 teaspoon grated lemon zest
- 1 ½ pounds sea bass (black bass) about 2 whole fish, scaled, fins removed, and head left on
- 2 tablespoons canola oil
- ⅓ cup pickled (sushi) ginger
- 3 scallions
- 1 clove garlic
- 1 teaspoon soy sauce
Method
- Fire up. Prepare a grill for 2-zone cooking, aiming for about 375°F in the direct zone. Preheat a grill tray or fish basket in the direct zone.
- Prep. Mix the wasabi rub and lemon zest in a small bowl and set aside.
- Scrape the dull side of a knife against the skin of the fish, running from tail to head, to remove excess moisture and fine scales. Cut three or four diagonal slashes through the flesh of the fish on each side, down to the bone. Rub the fish inside and out with the oil, then season inside and out with the wasabi rub.
- Finely chop the pickled ginger, thinly slice the scallions (green and white parts), and mince the garlic. Combine them in a bowl with the soy sauce and set aside.
- Cook. Brush the grill grate clean and oil the hot grill tray or fish basket liberally, using an oily paper towel and tongs. Put the fish on the tray or in the basket and set it directly over the heat. Cover the grill and cook until the fish is browned on both sides, but is still filmy and moist in the center (about 130°F internal temperature), about 15 minutes, turning once. If necessary, adjust the heat so that your grill temp stays around 375°F.
- Serve. Plate the whole fish and serve it with the pickled ginger mixture. Another drizzle of oil wouldn't hurt.
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