Grilled Garlic Crusted Chilean Sea Bass 
This recipe comes from a good friend, Susana R. Susana and I went to the same high school and her sister, Carmen, and I were running buddies.
We found each other on Facebook; I love Facebook. One thing led to another and well, we're swappin' recipes now.
by Susana R.
Chilean Sea Bass is an oily fish, so the taste is very flaky and and buttery. This dish will come out citrusy and garlicky---yummy! You could, also, use Mahi-Mahi. Because Mahi-Mahi is a meatier and drier fish, be sure to add 2 tablespoons of extra virgin olive oil to this recipe.
HERE'S ALL IT TAKES
- 6 Chilean fillets--approx 6-8 oz.
- the juice of four limes use juicer, or hand juicer
- 1/2 tsp salt
- 1/2 tsp pepper
- 12 cloves of crushed garlic (use mortar and pestle for best results)
- 4 capers per fish (optional)
- 6 thinly sliced pieces of lemon (optional)
Heat your grill to 350ºF before you begin.
In small bowl combine marinade ingredients...crushed garlic, lime juice, salt, pepper. If you like fresh parsley and oregano, use a handful of fresh parsley and 1/4 teaspoon oregano.
Transfer mixture to a baking dish where you can dunk the fish, covering both sides with mixture. Leave fish in marinade to chill for about 5 minutes.
Create individual foil packets for each piece of fish. Place fish in foil. Put remaining marinade mixture on top of fish in each pouch and close each pouch...for those wanting to use capers and lemon, place those on top of each piece.
Place each pouch mixture side down on grill. Cook each side 3-5 minutes with grill closed...or until flaky.
Every grill is different, so just keep an eye on it. Another thing you could do is cook some of the marinade mixture in a pan with some olive oil before hand until the garlic gets brown and crunchy. You could place the mixture on top of the fish after cooking.
Serve with your favorite veggies or salad, brown or white rice...Enjoy!
