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1 1/2 lb. sea bass fillets, 1 - 1 1/2 inches thick
2 T hot mustard
2 T honey
juice of 1/2 lemon
1/4 cup white cooking wine
2 T olive oil
1 or 2 dashes Worcestershire sauce
pepper
Combine all non-fish ingredients, and pour over fish
Cover and let sit while making a hot fire in a small kettle grill
Spoon some marinade over fish
When coals are white spread evenly
Put fillets, skin side down, on grill directly over coals - the smoke should be quite impressive
Cover grill immediately.
Spoon marinade over fish after a minute or two
Grill until just done, about 4-8 minutes per inch thickness of the fillets.
No need to flip them over since your grill is covered. Cooking time is quite sensitively dependent on how hot your "hot fire" is. There's no substitute for experience here.
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