Grill it.
Nothing beats grilled white Seabass.
Charcoal grill, preferably.
20 minutes before hitting the grill,
rub fillets with sea salt.
Lemon peppa' is fine for some more kick. Not necessary.
Grill 3-5 minutes (depending on your grill) one side,
3-5 minutes another side.
Brush on a bunch of olive oil while still sitting on the grill,
(you want the flames to start shooting up).
Then close the grill cover,
reduce the temp, (I lower the coal grid)
let smoke for another 3-5 more minutes.
You don't want to over cook it.
Just get the crust going on both sides,
then cook all that goodness bestest mistness goodness inside.
Add some chopped up garlic, parsley, basil and lemon zest
into half a cup of quality olive oil.
I recommend a home made olive oil from father in law from a Mediterranean country,
if you can pot your hands on one. (and his daughter).
Grind up some fresh black pepper into it,
then generously brush on some more of all that mixed with your precious olive oil.
Let sit a few minutes before serving.
Serve with potato salad and some grilled veggies.
Collar must be there. (The chunks that look like chicken legs.)
Truly tastemazing.
You will have to keep up with disappointed and sad friends,
all bummed, and sad, attacking the dead lamb with a great hesitation.
Sportin' dippin in your father in law's olive oil.
You either can fish,
or have friends that can fish...
