GRILLED SEA BASS
This is a truly flavorful dish with a lovely plate presentation. My mom and I experimented and made this for lunch. It came out so good I promptly went to the fish market so I could make it for my dinner guests that night. YUMMY!
Provided by ZSTYLIN
Categories BBQ & Grilling Seafood
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat grill for high heat.
- In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt. Sprinkle seasonings onto the fish.
- In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted, and set aside.
- Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with olive oil before serving.
Nutrition Facts : Calories 231.6 calories, Carbohydrate 0.8 g, Cholesterol 77.9 mg, Fat 12.2 g, Fiber 0.1 g, Protein 28.2 g, SaturatedFat 4.9 g, Sodium 237 mg, Sugar 0.1 g
BLACK SEA BASS WITH CORN AND JUMBO LUMP CRAB SAUTE
Steps:
- Score the skin side of the sea bass fillet (make a few small slit marks in the skin with a sharp knife). Season the fish with salt and pepper.
- Preheat a medium saute pan over high heat and add 2 ounces of olive oil. When the oil is smoking, add the fish, skin side down. Reduce heat to medium and press fillet with a spatula to crisp the skin. When the skin is browned, flip fish. (The total cooking time for the fish should be 5 minutes). Remove from pan and keep warm.
- Add the remaining 2 ounces olive oil to the saute pan. Add the corn, onion, red pepper, and poblano pepper and saute for 1 minute. Add the crabmeat, chives, and chopped thyme, stirring to blend. Adjust seasoning to taste. Add the chicken stock and whisk in the butter to form a sauce. Reduce until sauce consistency.
- Arrange the sauteed vegetable mixture in a large serving bowl. Top with the warm bass fillet and roasted fingerling potatoes. Garnish with a sprig of thyme.
SEA BASS GRILLED IN CORN HUSKS WITH COMPOUND BUTTER
This recipe is from a Cuisine magazine. Cooking fish in corn husk packets poaches and steams the fish so that you don't have to turn it over. The corn husks also make a neat presentation since the fish is served in the packet. Note: I have included the nutritional breakdown in the recipe because Zaar is calculating based on the 3 butter recipes included. You will only use 2 tsp. butter per fish, but I am including 3 choices which all work well with this fish. These compound butters can be made in advance and can be frozen and cut into medallions as needed. When these butters melt, they become a sauce, not just melted butter and taste good on a variety of meats, vegetables and pasta.
Provided by CookGordon
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To make the Compound Butter -- Beat room temperature butter with a fork until creamy. Once it is smooth, add remaining ingredients and blend until all the ingredients are distributed evenly throughout the butter. Place a square of plastic wrap (like Saran Wrap) on the counter and mound the butter in a line down the center. Shape the butter into a cylinder and wrap the plastic around the butter, rolling it back and forth to shape. Twist the ends tightly and pull them at the same time, this forms a perfectly round, smooth log. Refrigerate or freeze until firm.
- To prepare the fish -- Soak 12 of the larger outer husks in hot water for 5 minutes. Put two soaked husks on work surface, one on top of the other. The two layers will keep the fish from burning. Place fish fillet centered in the cradle of the husk.
- Season the fish well with salt and pepper. Now, place a slice of compound butter (approx. 2 tsp.) on top of the fish.
- Place another husk on top of the fish and tuck into bottom husk. Make the pouch as gap-free as possible. Secure both ends of the packet with soaked cotton string.
- Grill packets over medium heat. They'll poach and steam in the packets so you don't need to turn them over.
- Cook about 10 minutes per inch of thickness.
- To serve, present fish in the grilled corn husk. Remove one knot and pull back top husk (like it's on a hinge).
- Doneness: If you're unsure about the timing test for doneness, use an instant read thermometer. Insert it through the packet into the thickest part of the fish. It's done when temp hits 125 - 130°F.
- Nutritional Information per serving: Calories 130: Total Fat 7(G): Calories from fat: 49%: Sodium 257(MG): Carb 0(G).
Nutrition Facts : Calories 730.9, Fat 71.4, SaturatedFat 44.3, Cholesterol 229.9, Sodium 151, Carbohydrate 2.4, Fiber 0.5, Sugar 1.1, Protein 22.2
CHILE BATHED FISH GRILLED IN CORNHUSKS
Steps:
- Simmer the husks in water to cover for 10 minutes, weighing them with a plate to keep them submerged. Remove from the heat and let stand for a few hours until pliable. Place the toasted anchos in a bowl and cover them with the vinegar and warm water. Soak for about 20 minutes, then pour the mixture into a blender. Add the cumin seeds, oregano, thyme, salt, garlic, and vinegar. Blend to a smooth paste. Cut the fish into 3 by 1 inch batons and place in a ceramic or glass bowl. Add 6 tablespoons of the chile paste and mix together gently but thoroughly. Cover and refrigerate for 1 to 2 hours.
- Separate out 18 of the largest and most pliable husks, at least 6 inches across on the wider end and 6 to 7 inches long. If you cant find enough good ones, overlap some of the larger ones to give a wide and strong unbroken surface to spread the dough on. Pat the leaves dry with a towel. Make ties for the tamales by cutting a few of the husks into strips. Divide the marinated fish into 6 equal portions. Spread 1 teaspoon of the reserved chile paste over a 2 by 3 inch area on the wide end of a husk. Lay half of one portion of fish over the paste. Sprinkle with a little salt and top with the remaining half portion of fish. Fold over the sides and then the ends to enclose the filling. Lay the finished package flap side down, repeat the operation to double wrap the fish and tie it twice around its width with the cornhusk strips. Continue to form the other 5 packages in the same way.
- About 20 minutes before serving, heat a large griddle or a grill to medium high heat. Grill the packages for about 6 minutes on each side, until the husks have blackened. Open one of the packages to test for doneness, taking care not to let out any of the precious juices. Remove the strings from each package and carefully pull away the outer layers of husk. Set each package on a heated dinner plate and carefully remove the last husk, pushing the fish out onto the plate. Drizzle a little olive oil over the fish and scatter with a little onion and chopped cilantro. Serve the lime wedges on the side. Pass the warm corn tortillas, mashed avocado, diced cucumber, and chiles at the table.
GRILLED CORN IN HUSKS
If you're new to grilling corn in the husk, season the ears with butter, Parmesan cheese and parsley. It's especially good! Be sure to give the corn a long soak before putting it on the grill. Hot off the grate, the kernels are moist and tender with a wonderful, sweet flavor. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Carefully peel back husks from corn to within 1 in. of bottom; remove silk. Soak in cold water for 20 minutes; drain. Pat corn dry. Combine the butter and parsley; spread over corn. Rewrap corn in husks and secure with string., Grill corn, covered, over medium heat until tender, turning often, 20-25 minutes. Serve with cheese.
Nutrition Facts : Calories 196 calories, Fat 9g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 186mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
HERB BUTTER GRILLED SEA BASS
Juicy, succulent flavors, and fabulous presentation. Your guests will be enchanted with this grilled sea bass dish. I served it last night and got a five-plus-star rating on taste and how pretty it is served. Serve with roasted new potatoes, onions, fresh rosemary, and a nice salad.
Provided by Claudine "Chancy" H.
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Mix softened butter, parsley, cilantro, green onion, chili powder, paprika, pepper, lemon juice, and sea salt together.
- Pat fish dry and spray cooking spray onto the bottoms (scales). Generously smear herb butter on fish, then place 4 lemon slices on the top of each fillet. Put in the refrigerator to chill for 10 minutes.
- Preheat a charcoal grill for medium-high heat.
- Grill fish on the preheated grill over indirect heat with the lid closed until it flakes easily with a fork, 12 to 15 minutes.
Nutrition Facts : Calories 457 calories, Carbohydrate 5.7 g, Cholesterol 150.1 mg, Fat 37.7 g, Fiber 2.6 g, Protein 27.3 g, SaturatedFat 22.6 g, Sodium 351.2 mg, Sugar 0.2 g
GRILLED SALMON IN CORN HUSKS
Provided by Reed Hearon
Categories Fish Garlic Herb Backyard BBQ Salmon Corn Hot Pepper Summer Grill Grill/Barbecue
Yield Serves 2
Number Of Ingredients 15
Steps:
- To make the salmon:
- Prepare grill.
- Shuck corn, reserving largest outer husks (about 20 to 24) for wrapping salmon and tearing some remaining husks lengthwise into narrow strips for tying packages. Grill corn on a rack set 5 to 6 inches over glowing coals, turning it frequently, until browned (not blackened) all over, about 12 minutes, and cool to room temperature. Cut kernels from cobs (there will be about 1 3/4 cups) and in a bowl stir together with chipotle rub and butter until combined well.
- On a work surface arrange 5 to 6 large husks side by side, overlapping long sides. Arrange a salmon piece in the center with length parallel to long sides of husks and top with on fourth corn mixture, one fourth epazote, and one fourth scallion. Fold long sides and ends of husks over filling and tie with strips of husks. (Don't be a perfectionist about this. If it's not possible to fold in ends of husks, tie off each end and middle with husk strips.) Make 3 more packages in same manner with remaining husks, corn mixture, epazote, and scallion.
- Grill packages around edges (to avoid hottest part of coals) of a rack set 5 to 6 inches over glowing coals, covered, turning them once, until husks are charred and salmon is just cooked through, about 6 minutes on each side. (Packages may open while cooking, and butter might drip, causing flare-ups.)
- Serve salmon packages with salsa.
- To make the chipotle rub:
- In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes, and transfer to a small bowl. Cool oregano completely and in an electric coffee/spice grinder grind fine.
- In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds. (Do not let chiles burn or rub will be bitter.) Transfer chiles as fried to paper towels to drain and cool until crisp.
- Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder grind fine in batches. In a food processor grind oregano and chiles with garlic and salt until mixture is a shaggy, saltlike consistency. If mixture seems moist, on a large baking sheet spread it into a thin, even layer and dry in middle of an oven set a lowest temperature until no longer moist, about 1 hour. Wearing rubber gloves, break up any lumps with your fingers. (Chipotle rub keeps in an airtight container, chilled, 6 months. Regrind rub before using.) Makes about 3 1/4 cups.
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