Ingredients
Serves 4
21/2 lbs. Chilean Sea Bass
1 Tblspn Butter cut into tabs
4 Tblspns dry white wine
5-6 Sprigs fresh thyme
8 leaves fresh basil
1 shallot-thinly sliced
salt&pepper
Preparation
Lay foil, with enough extra on sides to cover fish into a puffy envelope. Place fish on foil salt an pepper fish Put tabs of butter on top of each fillet sprinkle herbs and sliced shallot over fish evenly sprinkle white wine over all wrap up fish in foil, leaving a pocket of air in foil, so fish can steam. place on heated grill, once coals are no longer flaming, Cover grill and cook for 20 minutes. If cooking in oven-preheat to 375, and bake in oven for 25 minutes
