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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Sea Bass

mollysharkmollyshark Posts: 1,519
edited November -1 in EggHead Forum
Any thoughts on a good way to handle Sea Bass for la egg?


  • MollyShark, I don't know how strong that fish is, but we grill white trout filets in a shallow pan covered with foil. Wash and pat dry fish with paper towels (you don't want to add to the liquid content). Place the filets in the pan and sprinkle heavily with your favorite seasonings(salt, pepper, cajun spice/seasoning, etc). Slice onions thin and break into rings and place them all over your fish. Place patts of real butter all over the fish and onion rings. Cover the fish with dry parmesan cheese. Grill at high heat with smoke (dome closed) until you are sure the fish is done. Don't turn the fish. Remove pan and drain the liquid off by holding the fish with a spatchula. This liquid will be fish juice and butter. Put it back in the egg and cook it until it is a little dryer. The fish should start to take on a slight browning color. And it's ready.
  • J AppledogJ Appledog Posts: 1,046
    I often coat the filets with (real) mayo and then add the seasonings and then vegetables like onions, tomatoes or peppers on the top. I cook them on foil, about 10 min. per inch of thickness. JCA

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