Haha! sounds like I have a lisp! My Husband is a huge fan of sea bass if it is fresh from the ocean (i guess everyone is). So when his friend stopped by the other day with a big fillet we had an impromptu Sea Food feast! It needs to be cooked right away so thats exactly what I did & here it is…..
WHAT YOU NEED:
1 large piece of White Fish this one is about 16 ozs (striper, sea bass what ever you want or is left at your door)
2 limes (both with skin and pith removed then cut into 1/2 inch rounds)
6 or so chives
6 to 8 pieces of fresh thyme
1 cup panko bread crumbs (plain)
juice from 1/2 a lemon
3 tablespoons butter
WHAT YOU DO:
Lay out a pice of NON STICK aluminum foil (reynolds makes it & it is the best)
Gently place the fillet in the center (make sure the piece of foil is large enough to close and fold like a packet for cooking)
Top with the herbs and then top the herbs with the lemons and limes (I lay them slightly over each other with one lemon piece and then one lime…and so on)
Fold over the foil and make a packet but do not make it snug on to the fish, save some room for steam.
Place on a Medium/high heat of the grill and cook for about 10 minutes
Open the foil and let the steam out (CAREFULLY) and cook another 3 to 4 minutes (its done when it is white & flaky BUT NOT DRY)
WHILE THE FISH IS COOKING…
make your topping, this adds a nice little crunch and texture to an otherwise totally soft texture and this is totally optional
Brown Panko crumbs in a pan with the butter and just as they are finishing add the lemon juice.
This takes only a few minutes and can be done while fish is cooking away.
The reason you do this separately is because the Panko will just turn to mush if you put it on while the fish is cooking.
Remove the fish from the grill with a spatula under the foil to help keep it on one piece, it is very delicate when cooked.
Take off the herbs and toss.
Spoon out a little of the juice and lemon, lime pieces to top the Panko Crumbs once its on the fish
Using a fork I just “broke off” a single serving and placed on the plate.
Top with the Panko crumbs and a little of the cooked lemons & limes, then a few snips of chives and thyme for some garnish!