Grilled Bass With Buttery Tomatoes Recipes

GRILLED STRIPED BASS WITH TOMATOES AND OLIVES

Steps:

• Prepare a grill or grill pan for medium-high heat; lightly oil the grill grates.
• Toss together the olives, parsley, vinegar, tomatoes and 2 tablespoons of the oil in a large bowl. Season lightly with salt and generously with pepper and toss again; set aside until juicy.
• Meanwhile, brush the fish on both sides with the remaining 1 tablespoon oil and season with salt and pepper. Grill the fish, skin side up, until it has strong grill marks and releases easily from the grill, about 5 minutes. Rotate it about 45 degrees to create a crosshatch pattern and continue to grill for another 3 minutes. Turn the fish over and cook until just opaque throughout and an instant-read thermometer inserted in the side registers about 135 degrees F, 5 minutes more. Transfer to a cutting board.
• Using the natural seams of the fish as a guide, cut into 4 pieces. Put a slice of bread on 4 serving plates. Top with a piece of fish and spoon the tomato mixture and its juices over the top.

GRILLED SEA BASS WITH CITRUS-OLIVE BUTTER

Steps:

• In small bowl, mix Citrus-Olive Butter ingredients. Refrigerate about 30 minutes or until firm.
• Heat gas or charcoal grill. Brush all surfaces of fish fillet with oil; sprinkle with salt and pepper.
• Place fish on grill over medium heat. Cover grill; cook 10 to 13 minutes, turning fish after 5 minutes, until fish flakes easily with fork. Serve with Citrus-Olive Butter.

GRILLED SEA BASS

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.

HERB BUTTER GRILLED SEA BASS

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.

GRILLED SEA BASS WITH OREGANO AND TOMATOES

Steps:

• Prepare barbecue (medium-high heat). Mix 2 tablespoons oil and half of minced garlic in small bowl. Brush garlic oil on both sides of fish. Sprinkle fish with salt and pepper.
• Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add mushrooms and remaining garlic; sauté 5 minutes. Add tomatoes and next 6 ingredients. Reduce heat to medium-low; cook 5 minutes to blend flavors. Season sauce with salt and pepper. Remove from heat. Cover and keep warm.
• Grill fish just until opaque in center, about 3 minutes per side. Transfer to plates. Top with sauce and serve.

GRILLED SEA BASS WITH TOMATOES AND HERB CREAM SAUCE

Steps:

• Combine 2 tablespoons shallots, 2 tablespoons lemon juice and vinegar in heavy small saucepan. Boil until almost no liquid remains in saucepan, about 5 minutes. Add cream and thyme; simmer until reduced to sauce consistency, about 6 minutes. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill.)
• Combine tomatoes, 1/3 cup oil, basil, oregano, tarragon, 2 tablespoons shallots and 2 tablespoons lemon juice in medium bowl. Season with salt and pepper. Cover and let stand 1 hour at room temperature.
• Prepare barbecue or preheat broiler. Brush fish with 1 tablespoon oil. Sprinkle with salt and pepper. Grill or broil fish until opaque in center, about 4 minutes per side. Divide fish among plates.
• Bring sauce to simmer; spoon around fish. Top fish with tomato mixture; serve.

GRILLED SEA BASS WITH A PORTUGUESE SAUCE

Steps:

• Preheat the grill.
• Rub each fish with 2 tablespoons olive oil and season with salt and pepper. Place the fish on the hot grill and grill for 4 to 5 minutes on each side, depending on the weight of each fish.
• In a saute pan, heat the remaining olive oil. When the oil is hot, saute the onions for 1 minute. Add the tomatoes, black olives and fava beans. Season with salt and pepper. Saute for 2 minutes.
• Stir in the garlic, anchovies, fresh herbs and white wine. Bring the liquid up to a boil and reduce to a simmer. Simmer for 2 minutes.
• Fold in the butter, a tablespoon at a time. Remove from the heat and season with salt and pepper.
• Spoon the sauce in the center of an oblong plate. Lay the fish directly on top of the sauce. Garnish with parsley.

GRILLED BASS

Steps:

• Prepare grill for medium-direct heat.
• Grease the center of a 20 x 18 inch sheet of heavy duty aluminum foil with margarine.
• Arrange 2 slices each of red onion and lemon over the margarine.
• Sprinkle with one tablespoon of almonds and half of the green onions.
• Arrange the fillets in a single layer over the onions, lemon and almonds.
• Top with remaining red and green onions, lemon and almonds.
• Sprinkle lightly with salt, pepper and paprika.
• Fold the long sides of the foil together in locked folds.
• Fold and crimp short ends; seal tightly.
• Place the packet directly on the cooking grate.
• Grill, covered, for 11 to 15 minutes, or until the fish is firm and opaque, and just begins to flake.

GRILLED BASS WITH SAUCE VIERGE

Steps:

• Line a grill pan with foil and brush lightly with butter. Brush the fish on both sides with butter and season. Lay on the foil, skin-side up.
• Put the tomatoes and shallot in a pan with the capers, lemon juice and oil, and season.
• Grill the bass for 5-7 mins under a hot grill until just cooked and the skin is starting to brown. Meanwhile, warm the sauce through for 2 mins, then stir in some of the torn basil leaves. Lift the bass onto warmed plates using a fish slice and spoon the sauce around. Serve with steamed new potatoes or small baked potatoes, and add the remaining basil and chives.