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sea bass success

mollysharkmollyshark Posts: 1,519
edited 12:45PM in EggHead Forum
I did the sea bass on the mini. You know, that mini is PERFECT for fish. Did 1-1/2 pounds in a little aluminum pan with some sundried tomatoes on top. Comes out unbelievably juicy. Not a dry spot in the fish. I could have probably cooked it for hours without getting dry. Needed a little bit of spice, but couldn't quite place which one. Man I love that little guy.


  • Char-WoodyChar-Woody Posts: 2,642
    MollyShark, I can see I have lost another used one. :-(
    Congrats on the adoption of the Mini and its roaring success. I gotta get one.. Does anyone out there have one for sale? I have walleye season starting soon.

  • KennyGKennyG Posts: 949
    MollyShark,[p]Sea bass is also great off the Egg cooked at high temps like a steak. We did some this weekend and found a simple recipe for a rub consisting of toasted, ground cummin seeds, salt and fresh ground pepper. Although the piece was 1.5 inches thick, just 3 minutes per side at 700*+ was all it took.[p]K~G[p]

  • Nature BoyNature Boy Posts: 8,523
    Sure is something about the egg to allow you to cook at low or high temps, and anywhere in between, with good, unique results![p]The rub sounds good. Try adding crushed corriander seeds next time. Lemony, and good on fish.[p]NB
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