Grilled sea bass from the barbecue

The summer month of August is all fish at Not Just BBQ. Fresh fish that is! Because it lends itself so well to preparation on the barbecue, provided you do it with love and attention. But of course you do that. And fish is quick to prepare and you can’t really go wrong.

This time, the Not Just BBQ team prepared a whole sea bass. This fish stays nicely ‘whole’ on the barbecue because it is slightly firmer. The taste is surprisingly mild and not extremely ‘fishy’, so also for non-fish eaters this can be a good try.

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YOU CAN’T GO WRONG. BE THE MASTER.

Ingredients

Sea bass 2
1 Lemon
Full-cream butter
Fresh rosemary
Not Just BBQ Garlic and Herb Shaker
Not Just BBQ Smoke Chunks Cherry

Necessities

Kamado or #weber barbecue
Coals, Not Just BBQ Firestarters, etc. for preparing your BBQ
1 Bowl to mix the lemonbutter
Cutting board
Sharp knife
Barbecue tongs

Preparation method

>> Watch our step-by-step how-to video recipe <<

Quick recipe steps:

1. Start your BBQ with our firestarters. Let the BBQ rise to 250 degrees Celsius.

2. Grate the zest of the lime very finely.

3. Slice the lime in thin slices.

4. Mix the zest with the butter and seasoning from the Not Just BBQ Garlic and Herb Shaker to taste.

5. Remove the guts and intestines from the sea bass. Or ask the fishmonger. And rinse it clean.

6. Now cut the fish, about 3 to 4 centimetres, once or twice on both sides.

7. Then put half a slice of lemon, a bit of rosemary and the lime butter in each notch. Ad slices lemon on one side of the fish. Bind it up with butcher rope if needed.