Ingredients Instructions

Paste

3 tablespoons extra-virgin olive oil 1 tablespoons finely chopped fresh basil leaves 1 tablespoons finely chopped fresh thyme leaves 2 teaspoons dried lavender 1 teaspoons minced garlic 1/2 teaspoons kosher salt 1/4 teaspoons freshly ground black pepper

 

4 skinless Chilean sea bass fillets, each about 6 ounces and 1 inch thick Lemon wedges (optional)

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1. Prepare the grill for direct cooking over high heat (500° to 550°F) .
2. Prepare the grill to cook your sea bass with direct cooking over high heat (550°F) .
3. In a small bowl whisk the paste ingredients. Spread the paste evenly on both sides of the fillets.
4. Brush the cooking grates clean. Grill the sea bass fillets over direct high heat, with the lid closed, until the flesh is opaque throughout and starting to flake, 5 to 7 minutes, turning once. Remove from the grill and serve warm with lemon wedges, if desired.
5. Brush the cooking grates clean. Grill the sea bass fillets over high heat, with the lid closed, until the flesh is opaque throughout and starting to flake, 5 to 7 minutes, turning once. Remove from the grill and serve your perfectly cooked sea bass warm with lemon wedges, if desired.