Great Lakes Grilling Co
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Sea Bass with Ginger Marinade

Sea Bass with Ginger

Serves 2


2 6-7 oz Sea bass fillets

1 Cup Ginger Marinade (see below)

2 Cups Napa Slaw (see below)

2 Cilantro sprigs

1 Pre-Soaked Untreated Cedar Plank


Ginger Marinade

3/4 Cups Sweet Rice wine

1 Tbs Soy Sauce

1 Tbs + 1 tsp Ginger, fresh minced

1 tsp Garlic, fresh minced

1 Tbs Green Onion minced

1 Tbs Sesame Oil


Napa Slaw

2 Tbs Rice Vinegar, seasoned

4 Tbs Canola Oil

1 Tbs Granulated Sugar

1 1/4 Cups Napa Cabbage sliced to 1/8 thick

1/2 Cup Carrots, julienne sliced 1/8 thick x 1-2" long

1/4 Cup Red Onion, sliced 1/8 thick

1 Tbs Cilantro, coarsely chopped


  • Toss together all vegetables. In separate bowl mix vinegar, sugar, and salt together until dissolved then add the oil. Hold both refrigerated until needed. When needed, whisk vinegar mixture well, and add to the vegetables mix.

  • Mix ingredients together well, hold refrigerated until needed.

  • Place Sea Bass- Fillets in the marinade and let stand for 8-12 hours or overnight if preferred.

  • Soak cedar plank in cool tap water for 1 - 2 hours before start time.

  • Pre-heat grill to medium heat (approximately 365 degrees).

  • Remove the fish from the marinade and place on the plank. Pour 2 Tbs of marinade over each fillet.

  • Place the plank on to the grill cook for 15-20 minutes or until fillets reach 120 degrees.

  • Remove fish from the grill.

  • Place one cup of Napa slaw on each plate.

  • Remove the fillets from the plank and place on the slaw. Drizzle any of the marinade left on the plank over the top of the fillets.

  • Garnish the top of the fillet with the cilantro sprig.

  • Serve

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