Grilled Bourbon Glazed Cedar Plank Chilean Sea Bass

two filets of sea bass on a cedar plank on the grill with a light bourbon glaze.

Grilled Bourbon Glazed Cedar Plank Chilean Sea Bass

This simple Cedar Plank recipe is to-die-for delicious. With a simple sweet Bourbon glaze, the Chilean Sea Bass will be the hit of the BBQ.

Course Main Course

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 312kcal

Author Jason

Equipment

Grill
Cedar Plank

Ingredients

Chilean Sea Bass

1 lb Chilean Sea Bass

Bourbon Glaze

½ cup Bourbon
¼ cup Brown Sugar
1 tsp Honey
2 cloves Garlic minced
1 tbsp Soy Sauce
1 tsp Cider Vinegar
Salt and Pepper

Instructions

Cedar Plank

Soak cedar planks for 2-3 hours before grilling.

Bourbon Glaze

Combine all ingredients into a small sauce pan and bring it to a boil. Remove from the heat and let it cool.

Grilling the Sea Bass

Heat the grill to 400 degrees over direct heat.
Place the sea bass on the wet cedar plank and cook for about 14 or 15 minutes. When the interior temperature reaches 130 degrees, baste it a few times with the glaze. The glaze will be very thin, so definitely brush it a few times.
Remove the fish and the plank when the interior temperature reaches 145 degrees.

Notes

Soak the Plank: While I have not had a cedar plank catch on fire, it is better to soak it in water. The heat from the grill will release some wonderful flavors from the plank.

No Need to Flip: The cedar plank turns this into an indirect heat source. You don't need to turn the filet over.

Keep the Skin on: You don't have to struggle to remove the skin before you grill. After the fish is fully cooked, the skin will fall right off. Save yourself a headache and keep it on.

Nutrition