Thai Grilled Fish

Ingredients

• 4-5 lb. sea bass
• 6 large cloves of garlic, lightly crushed
• 3 long stalks of lemon grass, julienned
• 2 tsp salt
• 1 tsp black pepper
• ½ tsp MSG

Directions

1. Prep Fish: Clean, scale, and gut the sea bass, leaving the head and fins intact. Score both sides and place the fish on a sheet of aluminum foil.
2. Season: Season both sides and the body cavity with salt, pepper, and MSG.
3. Aromatics: Layer lemongrass and garlic over the fish and inside the cavity.
4. Seal: Wrap the fish tightly in foil, adding a second layer if needed to seal completely.
5. Grill: Place the wrapped fish on a charcoal grill over indirect heat (never directly over coals). Grill ~15 minutes, or until the fish is cooked through.
6. Serve: Present the fish in the foil to retain juices and serve with Thai seafood sauce (nam chim).

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