4 (1-inch thick) Chilean Sea Bass steaks
1/2 tsp garlic powder with parsley
1/2 tsp Cajun seasoning
Zest of 1 lemon
1/4 tsp black pepper
Olive Oil
Butter and Lemon Juice, if desired
Prepare the grill. We used charcoal tonight. Pat the fish dry.
Combine the garlic powder, Cajun seasoning, lemon zest and black pepper and rub into the fish on both sides. Brush with some olive oil before placing the fish in a grill basket and cook on the grill, turning once after about 7 minutes. Cook another 7 or 8 minutes or until the fish is done and flaky.
Serve with melted butter and lemon juice drizzled over each piece.
I am not a fan of fish, but this was actually pretty darned good. Nice and mild tasting with no fishy odor. John, of course, loved this! Served with Spanish rice and sliced tomatoes.
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