Grilled Blackend Chilean Sea Bass
with Remoulade Sauce

We like Chilean Sea Bass. It is a firm white fish that lends itself to lots of cooking methods. However, this fish is very slow growing and is on the verge of commercial extinction. Its very existence is threatened by serious overfishing caused primarily by illegal, pirate, fishermen whose catch accounts for almost 4 out of every 5 fish caught. We can no longer recommend, and no longer buy or eat Chilean Sea Bass. Our suggestions for substitutes are Halibut, Ling Cod and Atlantic Cod. We also suggest you visit the Take A Pass on Chilean Sea Bass website to learn more on the plight of the Chilean Sea Bass.


1 LB 1"thick fish steaks or fillets (Halibut, Ling Cod or Atlantic Cod)
olive oil
Paul Prudhommes Blackened Redfish Seasoning ,Prudhomme's website

Brush the fillets with olive oil and season the fish with liberal amounts of Blackened Redfish Seasoning. Grill over medium high heat turning once. This should take less than ten minutes. Serve with Remoulade sauce that follows.

1 egg
3/4 TSP Salt
1/2 TSP Dry Mustard
1/4 TSP Paprika
1 TBL vinegar
1 TBL lemon juice
1 cup olive oil
2 TSP Tarragon or Chervil
1 TBL chopped, fresh parsley
2 anchovy fillets
1 TSP capers
1 TBL dijon style mustard

Combine the first six ingredients in a blender or food processor with 1/4 cup of olive oil. With the machine running, slowly add the remaining oil to make a mayonnaise. When blended, add the remaining ingredients and blend until smooth.

You could also add the final ingredients to store bought mayonaise but the results will not be as good. Hey, since you had to get the blender dirty, why not go all the way. The flavor is worth it. Any left over sauce is good in tuna salad or as a dipping sauce for cold shrimp.