Lemony Bourbon-Basted Barbecued Bass


  • Marinade
  • 1/2 cup Jim Beam(r) Kentucky Straight Bourbon Whiskey
  • 1/4 cup soy sauce
  • 3/4 cup fresh lemon juice
  • 1/3 cup honey
  • 1/3 cup olive oil (plus additional for brushing grill and fish)
  • 2 teaspoons minced garlic
  • 1/4 cup chopped chives
  • 2 tablespoons chopped fresh lemon thyme or thyme (plus additional for garnish)
  • 1 tablespoon chopped fresh rosemary


  • 6 (6-oz.) sea bass fillets
  • Salt and freshly ground black pepper

Optional garnish

  • Lemon slices and chives


Whisk together marinade ingredients. Remove and reserve 1/2 cup for basting; pour remaining into a 13x9x2 inch glass baking dish. Add fish fillets, turning to coat. Refrigerate 30 minutes to 1 hour. Remove fish from pan; discard marinade. Pat fish dry with paper towels; lightly rub with oil. Season with salt and pepper. Grill fish over hot coals, 3 to 4 minutes per side, basting frequently with reserved marinade. Serve garnished with lemon slices and chives.

Serves 6

Make responsibility part of your enjoyment. Jim Beam ® Kentucky Straight Bourbon Whiskey, 40% Alc. Vol. ©1998 James B. Beam Distilling Co., Clermont, Kentucky

Main Menu | Recipe Search | Newsgroups | Rumbles & Murmurs | Culinary Careers
QuickMeals | Secret Ingredients | Help Wanteds | Archives | Feedback

Copyright © 1998 StarChefs All rights reserved.