I Found Nemo

And Nemo was tasty.

Not too long ago, I ate at Black's, which is a sister restaurant to BlackSalt, one of Georgetown's good finds. Both are known for their delicious, super fresh seafood. After staring down the menu, I decided to go with the wood grilled seabass. When our food arrived, I was sold. The skin was slightly charred crispy & crunchy with a hint of smoke, the fish itself was cooked flawlessly. The seabass was lightly seasoned with S+P and served with the classic lemon & butter combo. As a grill nut I was impressed. Today I had a craving and decided to give my own version a try.

I took a stroll down to the fish market on Maine and picked me out a good sized stripped bass, which for those who don't know is the Maryland state fish (it's gotta be fresher, right?).

I got home and fired up my grill immediately. I stuffed the fish with onions, fresh rosemary and a mystery seasoning blend that I discovered in the way back of my cupboard. I also seasoned the skin of the bass with my mystery spiceblend.


I grilled the fish for about 10 minutes per side over a medium fire. I was aiming for a medium-hot fire, but my plan was foiled when it started sleeting, doh. Also, instead of using just charcoal for the fire, I used a blend of charcoal & hickory (50-50). After about 20 minutes of cooking time, the fish was done. My end results were phenomenal. Like the seabass at Black's, the skin was crispunchy & delish. However, everything seemed to be overpowered by the massive amount of rosemary I stuffed the fish with. I dunno, I really enjoy rosemary and I guess I got carried away.


Even with the bush of rosemary I stuffed the fish with (see below), the fish was really good with some melted butter and lemon. The broiled potatoes/onion/peppers were good too. Thanks Nemo.