It was fantastic - my wife even told me it was the best Seabass she ever had. I made extra spice mixture for later use and I'm glad I did. Thank you for posting this and for everybody's comments. I rarely comment in recipes, but this one deserves the compliment.
I love Seabass and never make it because it is so expensive and don't want to screw it up by coking it poorly. After running across this recipe and reading the reviews, I made this on the grill outside. I used a combination of post oak, red oak and one chunk of hickory (mesquite burns too hot and makes fish bitter). I served with veggies cooked on the grill in a foil "tent" - cut fingerling potatoes, red and white onion rings, green and red bell peppers, asparagus, green beans drizzled with olive oil, fresh rosemary, sea salt and fresh ground pepper. Wrap it up leaving space inside on the top for steaming - think of making a triangle with a chimney with a little hole at the top. Perfect compliment for a splendid dinner.
Pas others mentioned, I will use this recipe again with other fish.
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It was fantastic - my wife even told me it was the best Seabass she ever had. I made extra...