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My attempt at Chilean Sea Bass

cazzycazzy Posts: 9,058
edited October 2012 in EggHead Forum
Thanks for everyone's input earlier tonight:


I took bits and pieces from everyone and it all turned out fabulous.  The weak point was the asparagus, but I quickly made a second attempt that turned out much better.

I seasoned the sea bass with S&P and raging river.  The combination of the sautéed carrots and mushrooms along with the tomatoes, lemon slices, thyme, tarragon and parsley added so many different flavor notes to every bite.  Will definitely do again!! :)

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Just a hack that makes some $hitty BBQ....

Comments

  • nolaeggheadnolaegghead Posts: 26,344
    That looks incredibly good.  Sadly, I'm not cooking tonight other than the baba ganouch I made from the grilled eggplant from yesterday.  Now I'm hungry.
    ______________________________________________
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    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
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  • MickeyMickey Posts: 18,644
    You did good my friend.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Austin EggheadAustin Egghead Posts: 3,898
    Love the veggies.  Was the fish cooked in a paper pouch?
    Large, small and mini now Egging in Rowlett Tx
  • travisstricktravisstrick Posts: 5,001
    Thats it, brother. You nailed it. Good pics too. 
    Be careful, man! I've got a beverage here.
  • cazzycazzy Posts: 9,058
    edited October 2012
    Mickey said:
    You did good my friend.
    Thanks sir!  It was a good meal.
    Austin Egghead said:
    Love the veggies.  Was the fish cooked in a paper pouch?
    Yes.  Cooked in a parchment paper pouch.
    travisstrick said:
    Thats it, brother. You nailed it. Good pics too. 
    Thanks bruh.  Means a lot coming from a fish guy!  lol   ;)
    Just a hack that makes some $hitty BBQ....
  • travisstricktravisstrick Posts: 5,001
    nolaegghead said:
    That looks incredibly good.  Sadly, I'm not cooking tonight other than the baba ganouch I made from the grilled eggplant from yesterday.  Now I'm hungry.
    Isnt baba ganouch a Styx song?
    Be careful, man! I've got a beverage here.
  • nolaeggheadnolaegghead Posts: 26,344
    edited October 2012
    If it ain't, it should be. 

    Domo arigato....DOMO! DOMO!
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 
  • FanOfFanboysFanOfFanboys Posts: 2,047
    Every time I hear or read Chilean sea bass I think of the Jim gaffigan hot pocket joke.
    Boom
  • nolaeggheadnolaegghead Posts: 26,344
    FanOfFanboys said:
    Every time I hear or read Chilean sea bass I think of the Jim gaffigan hot pocket joke.
    haha...which one?

    "There is the vegetarian Hot Pocket for those of us who don't want to eat meat, but would still like diarrhea."
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 
  • GriffinGriffin Posts: 7,658
    Nicely done, Sir! I'm in awe.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • FanOfFanboysFanOfFanboys Posts: 2,047
    edited October 2012
    @Nolaegghead - "i've never eaten a hot pocket and thought . . . geez, i'm glad i ate that~! you'll never see hot pockets served at a nice restaurant. *in snooty waiter voice* today our specials are the chilean sea bass which is broiled or a hot pocket, which is prepared in a dirty microwave. *in patron's voice* is your hot pocket cold in the middle? WV - sir, its frozen . . . but it can also be served boiling, lava hot. PV - will it burn my mouth? WV - sir, it will destroy your mouth. everything will taste like rubber for months. hot pockets~!"
    Boom
  • cazzycazzy Posts: 9,058
    Griffin said:
    Nicely done, Sir! I'm in awe.
    Thank you sir!  A pretty easy cook that I will definitely do again.  
    Just a hack that makes some $hitty BBQ....
  • U_tardedU_tarded Posts: 1,547
    looks great!  I love seeing people try new things like this, it is why I frequent this place!
  • SmokeyPittSmokeyPitt Posts: 9,820
    Wow that looks amazing!  I got together with some neighbors once and they cooked it in an electric skilled with a light breading.  I gotta say- it was excellent.  This way looks even better!  Healthier too.  Did you cook the parchment on the egg raised direct as LS suggested?  



    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • burr_baby33burr_baby33 Posts: 503
    I would like to know more about how to cook fish with parchment pouch.  Assume raised, direct...what else?
  • Little StevenLittle Steven Posts: 28,817
    @cazzy Glad it worked out for you. Looks great!

    Steve 

    Caledon, ON

     

  • nolaeggheadnolaegghead Posts: 26,344
    edited October 2012

    burr_baby33 said:
    I would like to know more about how to cook fish with parchment pouch.  Assume raised, direct...what else?
    You want to bake - so indirect.  You can use your oven too - not much smoke taste will permeate the paper.

    You can use parchment paper, foil, butchers paper, etc.  The idea is you put your food in the paper (you'll need some moisture - that can come from the food itself (fish, veggies) or you can add wine or some other liquid), and season it the way you want it.

    You fold the paper over and use a rolling technique to seal it completely.  There are videos on this technique.  The idea is to keep all the steam and moisture inside.  The paper will expand helping keep it in.


    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 
  • Little StevenLittle Steven Posts: 28,817
    nolaegghead said:

    burr_baby33 said:
    I would like to know more about how to cook fish with parchment pouch.  Assume raised, direct...what else?
    You want to bake - so indirect.  You can use your oven too - not much smoke taste will permeate the paper.

    You can use parchment paper, foil, butchers paper, etc.  The idea is you put your food in the paper (you'll need some moisture - that can come from the food itself (fish, veggies) or you can add wine or some other liquid), and season it the way you want it.

    You fold the paper over and use a rolling technique to seal it completely.  There are videos on this technique.  The idea is to keep all the steam and moisture inside.  The paper will expand helping keep it in.


    Parchment is permeable to an extent and a little bit of the smoke flavour gets through. If you do mussels, clams, shrimp and mild fish you can taste it. Isn't mich but it is there.

    Steve 

    Caledon, ON

     

  • MickeyMickey Posts: 18,644
    Little Steven and nolaegghead thanks. I would have never thought to seal in parchment on the egg. I only used it for pizza. Did use in oven.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • GLWGLW Posts: 178

    Thanks for sharing Cazzy.  My wife is on this new seafood kick and i'm trying my best to find things that don't tast like seafood  ;)  

    This looks great even if it didn't originally eat grass.

    When in doubt add more pepper.
  • burr_baby33burr_baby33 Posts: 503
    Thanks a lot guys.  Sounds perfect for halibut since it can quickly dry out if left on a couple minutes too long...pretty trickey and not very forgiving.
  • LongboardRLongboardR Posts: 77
    Wow! I love how Chilean Sea Bass has a translucent appearance when raw. Excellent fish and nicely done!
  • cazzycazzy Posts: 9,058
    I actually cooked it raised direct nola...granted it was about 3 inches above the felt since I used my adj rig.  I pretty much only cook brisket, butt, ribs indirect.  I didn't list pizza because I haven't done one yet.

    @Mickey Give the pouch a whirl.  I've done Tilapia in a pouch a few times and it comes out great every time.  I didn't think about doing it with the sea bass until LS and Nola pointed it out.  I'm glad I did because the results were fabulous.


    Just a hack that makes some $hitty BBQ....
  • cazzycazzy Posts: 9,058
    Thanks again to all that offered suggestions in my other thread.  Love this board!
    Just a hack that makes some $hitty BBQ....
  • travisstricktravisstrick Posts: 5,001
    I have some amberjack that needs to be cooked. I think I'll try a pouch. Great thread.
    Be careful, man! I've got a beverage here.
  • TUTTLE871TUTTLE871 Posts: 1,316
    The Plating looks awesome. I am in Awe.

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

  • cazzycazzy Posts: 9,058
    TUTTLE871 said:

    The Plating looks awesome. I am in Awe.

    Nah...it was a good camera angle lol


    Just a hack that makes some $hitty BBQ....
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