The term "sea bass" actually includes a wide variety of fish, but in general they are found in warm, tropical waters and they have the tan to prove it. Okay, so maybe there's no tan but they definitely have the delicate, yet buttery taste of a fish of leisure. It's a lean fish that fares deliciously in most cooking methods, particularly grilling, which is why this fish is so beloved. If you haven't already, you gotta try it!
We decided to seal in all of that yummy taste with just a touch of seasoning (because sea bass doesn't need too much help to taste pretty darn good). We even rounded the meal out by tucking some fresh vegetables in there as well. Just mind the grill and be careful not to overcook it!
For those rushed nights when you feel like enjoying something a bit lighter, packed with fresh ingredients and pure joy, find this recipe in our Guilt Free - Love, Laugh, Grill Cookbook.
SEA BASS AND FRESH VEGETABLE PACKETS
PREP TIME: 10 Min.
COOK TIME: 15-20 Min.
SERVES: 4
RECOMMENDED PELLETS: Any
INGREDIENTS
4 fresh sea bass fillets
1 yellow squash – chopped
1 cup green beans – chopped
2 sweet potatoes – chopped
2 garlic cloves – minced
¼ cup fresh parsley – chopped
1 to 2 tablespoons olive oil, plus more for drizzling
Traeger's Blackened Saskatchewan Seasoning
Salt and pepper
PREPARATION
Before you start cooking, make sure you cut your vegetables into pieces that are all about the same size so that they all cook at the same rate. And in this case because the fish cooks so quickly, cut the vegetables into relatively thin slices.
Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat grill to 350 degrees F, lid closed, for 10 to 15 minutes.
Meanwhile, toss the cut vegetables with minced garlic and 1 to 2 tablespoons of olive oil.
Cut four 24 inch pieces of parchment paper. Place a piece of fish in the center of each piece of paper and drizzle lightly with olive oil and season lightly with Traeger's Blackened Saskatchewan Seasoning.
Place some vegetables around the fish and season them liberally with salt and pepper.
Fold up the ends of the paper and then fold them together to completely enclose the packets.
Set the packets on the grill grate and grill for 15- 20 minutes, or until fish is flaky and the vegetables are cooked. (Do not overcook the fish! If you like your vegetables cooked more and the fish is done, remove the fish from the packet and fold it back up and allow the vegetables to continue until your liking.)
Remove from the grill and top with fresh chopped parsley and serve right out of those tidy little packets.
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