Should "Miso Chilean Sea Bass" be Egged?

Porco Rosso

I'm making this recipe for "Black Cod with Miso" but I've replaced the cod with Chilean Sea Bass:

http://www.epicurious.com/recipes/food/views/Black-Cod-with-Miso-105872

I was thinking I could do it at 400 pull it out and then drop the temp to 350 (and maybe throw in the plate setter?) and "bake" another 10-15 (the fillets are very thick.)

Any advice would be greatly appreciated.

By the way, miso is the egg's friend! Since I started marinating these fillets two days ago I've made miso-smeared grilled eggplant and, last night, a miso/citrus marinated chicken. The chicken was particularly great. I took pics and will post them as soon as I figure out how.

Thanks!

Porco

Gregg The Egg

Hi Porco,

I checked out the recipe on the website. If it were me, I'd

Bring the BGE temperature gauge up to 425-450 and do my "grilling" with direct heat. Then pull the sea bass off and run the plate setter with indirect heat staying at the 425-450 for the recommended 10-15 minutes. Remember that your grate temps are typically about 20 degrees below what the BGE temperature gauge says. I hope that helps!

Thanks for the hint on miso. As for your pictures, you might want to try and upload them to someplace like photobucket and then reference them using the "URL" buttons in the "boardcode:" area.

Celtic Wolf

Is the Pope Catholic???

Just follow the recipe only when cooking indirect ad 20 degrees to the require temp.

Porco Rosso

Thanks Gregg and Celtic Wolf. I'll let you know how it goes.

tach18k

I just did some sea bass the other day, Had the grill level with the base and just grill it at about 350, great stuff

BananaChipz

Not to bomb your village or anything but:

Guys... please don't eat Chilean Sea Bass. I hate to sound like one of "those" people, but it is endangered. It's not like it can't be replaced with another tasty fish either.

Hoss

Actually it's Patagonian Toothfish,but no one would buy it when it was marketed under that name,They started calling it CSB and WHAM instant hit!

BananaChipz

Right... but it's still endangered...

Luckily with Fish, there are so many varieties and alternatives.

Hoss

All they would have to do is make em call it by it's real name and it would'nt be anymore! It's mightee tastee.