' Dunham Cellars - Grill Roasted Chilean Sea Bass

Grill Roasted Chilean Sea Bass

DUNHAM CELLARS WINE CLUB - JUNE 2015

GRILL ROASTED CHILEAN SEA BASS

-Lynda Calder, Wine Club Member

INGREDIENTS:

• ½ cup orange juice, fresh squeezed
• ¼ cup safflower oil
• Zest of 1 lime
• 3 Tablespoons lime juice
• 1 Tablespoon white tequila
• 1 Serrano chili, finely minced
• 1 teaspoon dark brown sugar
• ½ teaspoon paprika
• Pinch of allspice
• 1 clove garlic, finely minced
• 4 thick cut Chilean Sea Bass fillets

HABANERO-LIME BUTTER:

• ½ cup sweet butter
• 1 Habanero pepper, minced
• 2 Tablespoons lime juice
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon dark brown sugar
• Pinch black pepper

WINE PAIRING:

2011 Lewis Vineyard Cabernet Sauvignon

COOKING INSTRUCTIONS: 

Whisk all ingredients for marinade in a large glass bowl. Marinate fish for 3 hours, turning often. Grill over charcoal until done. Do not overcook. Serve with
Habanero-lime butter. Habanero-lime butter: Whip all ingredients in a blender. Roll into a log and chill. Slice into medallions and serve over grilled fish.

Serves 4