For the Marinade:
1/2 cup extra virgin olive oil
2 tablespoons fresh minced garlic
2 tablespoons chopped Italian parsley
2 tablespoons chopped fresh rosemary
Pinch of red pepper flakes
Salt and pepper to taste
For the Fish:
2 pieces 7-8 ounce sea bass fillets
For the Pepper Sauce:
2 red bell peppers
2 yellow bell peppers
1 tablespoon extra virgin olive oil
Salt and pepper
Grand Prize - Charcoal Smoked Sea Bass Recipe at Cooking.com
DIRECTIONS
I prefer a charcoal fire and if that's what you're using, start it now. Also, start a few wood chips soaking. Fruit woods like apple and cherry work better than hickory or mesquite and less is better than more.
FOR THE MARINADE:
Combine ingredients. This paste-type marinade can be made ahead of time and in larger batches. It's useful for grilled poultry, pork, and lamb, as well as most seafood.
NOTE: It's much better to do the chopping and mincing by hand rather than with a food processor or hand blender. As useful as those machines are, for this type of preparation, they puree the herbs and garlic too much and blend air into the oil, making the ingredients burn at a lower temperature.
FOR THE PEPPER SAUCE:
Roast the peppers over the fire, turning as the skins blacken. Try not to break the skin or you'll lose the juices inside the peppers. When the skins are blackened and will peel easily, close the peppers in a plastic bag.
If necessary, skin and bone the fish. Coat with the marinade and let sit for 15 to 20 minutes.
While the fish is marinating, remove the peppers from the plastic bag. Here is where a hand blender or small food processor works great. Hold the peppers over a bowl and slit the bottom, draining the pepper juice. Split and seed the peppers and blend the two colors separately in the blender cup or food processor bowl, adding the olive oil and pepper juice equally to both color peppers. Add salt and pepper to taste.
Clean the grill thoroughly and oil it with a cloth dipped in cooking oil held with a pair of tongs. Lift the grill and sprinkle a few of the wood chips on the coals. If you're using a gas grill, put the chips on a double-folded piece of foil and lay them on the lava rocks. Remember that you are flavoring the fish, not curing it, so don't use too many chips.
Drain the excess oil from the fillets and lay them skin-side down on the grill. Close the cover immediately to avoid flames, which will cause soot to collect on the fish. Cooking time will vary depending on the heat of the fire and the thickness and type of fish, but four or five minutes should be plenty on the first side. Turn the fillets, move them off of the direct heat and close the lid again to finish cooking.
After only a few more minutes the fish should be done. Remove the fillets to serving plates and garnish with pools of the two pepper sauces.
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