Charcoal-Grilled Chilean Sea Bass Fillets
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Appears in Cook's Illustrated July/August 2001
Undercooked, this fish in inedible. Buy thick fillets and cook them for a long, long time.
WHY THIS RECIPE WORKS
When grilled at home, this popular restaurant fish can easily taste too fishy. For our grilled Chilean sea bass recipe, we wound up with firm, delicious fillets with crisp, seared exteriors by choosing fish of an even 1¼-inch thickness and ...
