Grilled Chilean Sea Bass With Grilled Bread And Cider Cream Sauce Recipe

1. Preheat the grill, including your side burner to high, 500°F.
2. Slice the bread and lightly butter both sides. Set aside.
3. Begin melting 3 tbsp. of butter in a sturdy saucepan on the side burner. Once melted, add the minced garlic and cook for a minute or two.
4. While the butter is melting and garlic is cooking, season the fish on all sides with the seasoning mixture.
5. Once the garlic is fragrant, add the cider and chicken broth, bringing everything to a simmer. Once simmering, add the cream, cheese, oregano, and pepper. Allow it all to come to a simmer once more, being careful not to scald the cream. Cook until thickened slightly.
6. While the sauce is cooking on the side burner, sear the Chilean sea bass on all sides, finishing skin side down. Cook until the fish feels firm, and the flesh inside is opaque white, about 12 minutes. When you go to flip it after searing, remember that if it will not lift from the grids, it is not ready to flip. Use a wide spatula to move this fish, even though it is rather sturdy.
7. When the bass is nearly done, add the sourdough bread to the grill, cooking over direct heat until grill marks form and each one is crispy.
8. Serve everything together with seasonal greens. Pour the cream sauce over top of the fish and enjoy.

Grilled Chilean Sea Bass With Grilled Bread And Cider Cream Sauce was incredible. Many restaurants have stopped serving it due to the prices and availability, though if you have an excellent fish market nearby, you should be able to find it. Since this fish is more fatty than most, you will still want to exercise caution when grilling. Make sure it is dry before grilling, use a fish spatula, and make sure your BBQ is clean and dry. What is the most expensive meal you ever cooked on your Napoleon? Tell us by leaving a comment or photo on our social pages like Grills Facebook and Instagram using the hashtags #ExpensiveBBQMeal and #NapoleonGrills.

Happy Grilling!