2 Chilean Sea Bass* Steaks 1 1/4-inch thick 6-8 oz each
5 oz. fresh Large Portabella mushrooms
1 Tbsp butter
¼ cup Marsala wine (DO NOT use cooking Sherry)
½ cup of chicken stock (low Sodium)
fresh ground white pepper
2 Tbsp extra virgin olive oil (divided)
2 rosemary sprigs
Wash the fillets and trim if necessary. Removing any skin
Chop the shallots into strips. Wash the mushrooms and pat dry, then slice into full length strips 3/8 to ½” wide. Wash the Rosemary and shake to remove excess water. Measured the other ingredients
Pour 1/2 Olive oil in a small dish and dredge the Bass in it, season with a little white pepper.
Start the Charcoal with a chimney starter. Wait about 15 min. and dump the coal into the grill, replace the grill grids. Oil the grids with olive oil. Wait a few more min.‘till it’s flaming to cook
Precooking time ½ hour
Heat 1 Tbsp olive oil in a skillet over medium high heat and sauté the shallots until translucent.
Deglaze the pan with Marsala wine. Reduce the wine to about two tablespoons; add the butter, letting it melt then add the mushroom strips. Reduce the heat to medium and sauté until the mushrooms are tender.
Add the chicken stock, a little pepper, and let the sauce cook down until it thickens somewhat. (When it sticks to the spoon). Reduce heat to absolute minimum, just keeping warm.
When you add the stock to the mushrooms, put the Sea Bass on the grill. Cook them on one side for about 3 minutes and flip them over for another 2 minutes. Close the Cover of the grill and roast for 4-5 minutes. Total Grill time 11-12 min. max!!
Place the grilled Sea Bass on the plates; arrange the mushrooms around them, pouring any sauce on the Bass.
Garnish with a sprig of rosemary and serve while piping hot.
* Chilean Sea Bass is the Patagonia Toothfish and is caught off Chile. There’s a lot of “Sea Bass and bass sold, but it isn’t the same.