Mediterranean Sea Bass
3 TB extra-virgin olive oil
1 TB Signature Spices Herbes de Provence
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
4 skinless Chilean sea bass fillets, 1 inch thick
In a small bowl whisk together all the ingredients except the sea bass. Spread the
paste evenly on both sides of the fish fillets. Grill over Direct High heat until the flesh
is opaque throughout and starting to flake, 5 to 7 minutes, turning once halfway
through grilling time. Serve warm and garnish with lemon wedges, if desired.
Makes 4 servings.
