Broilers delight. One large fillet ( Salmon, Snook, Lake Trout, any large fillet) Start by scoring across the fillet up to 1/2 inch deep and 1" apart Then pour fresh or concentrate lemon juice over the fillet, put a pinch of salt over the fillet refrigerate 30 minutes, put under the broiler on low for 12 minutes When the time is up pull out from broiler and spread mayonnaise over
When it comes to the best fish you can eat in terms of flavor and texture, sea bass is right near the top of the list. There are a number of species that fall under the name “sea bass” – these include black sea bass, striped bass, Chilean sea bass (Patagonian toothfish), and giant sea bass (grouper). The most common type of sea bass that you’ll find in supermarkets, fish markets, or restaurants is white sea bass, which is actually drum. Ultimately, all of these species have a similar texture and flavour, which is why they can be grouped together under the heading “sea bass.”
You’ll be able to tell if the sea bass you’re purchasing is fresh by the smell. It will smell like the ocean – stay away if it has a fishy odor. The eyes should be bright, clear, and lifelike. Make sure that the skin is moist and the gills are clean.
It really depends on personal preference, but sea bass has a delicious flavour on its own. If anything, a light brushing of oil before you put it on the grill is a good idea. This will prevent it from sticking, and if you do add a light seasoning to it, the oil will hold it in place.
You’ll know when the sea bass is perfectly cooked once the fillet is opaque throughout. Take a fork to it and see if it flakes easily – this is a sign that’s it’s done.