If you want to cook fish perfectly on the grill, you’ll need two things: foil and an orange.

Our no-fail secret comes from an old campfire cooking technique, the foil packet. This method means no fish sticks to the grill grate. Even better, since we place the fish on orange slices, it also doesn’t stick to the foil, but it does come off the grill steaming with a sweet, citrusy essence. Of course, that’s also due to the orange juice concentrate we drizzle over the fish to add color, moisture, and flavor.

This dish is served with a beer remoulade — a condiment we fell in love with in New Orleans. Ours combines pickles, jalapenos, fresh basil, hot sauce, and beer to make a perfect sauce for a smoky white fish. It’s so good we even slathered it all over the potatoes and veggies as we ate dinner.

Grilled Chilean Sea Bass

Serves: 4

4  ½-pound fish steaks, such as Chilean Sea Bass

1 Navel orange, cut into thin slices

1 can frozen orange juice concentrate (thawed)

Handful of fresh basil, chopped

½ cup of olive oil

4 tablespoons minced garlic

Salt and pepper

Beer remoulade (see below)

Place 2 orange circles in the center of a large piece of tin foil. Season each fish filet with 2 tablespoons of the olive oil, 1 tablespoon of garlic, 1 tablespoon of fresh basil, salt and pepper. Place the fish atop the orange circles and drizzle with about 3 tablespoons of orange juice concentrate, until the fish is covered. Close up the foil packet, leaving yourself handles on either end of the packet for easy handling.

Sea bass with beer sauce

Set up your grill for indirect grilling, placing the coals under half the grate. Place the foil packets on the side of the grill away from the coals, put the lid on the grill and cook for about 20 minutes, until the fish is cooked through. Serve with the beer remoulade and the beer you used in the remoulade.

Sea bass with beer sauce

 

Beer Remoulade

1 cup mayonnaise

1 hard-boiled egg

3 cornichons, minced (or two tablespoons dill pickle relish)

1 fresh jalapeno or 6 slices of pickled jalapenos, finely diced

1 tablespoon minced basil

1 tablespoon sriracha sauce

1 tablespoon beer

Salt and pepper to taste

 

Add the ingredients in a bowl and mix until combined.

Sea bass with beer sauce