Grilled Bass Recipes

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GRILLED SEA BASS WITH GARLIC BUTTER



Grilled Sea Bass With Garlic Butter image

Grilling is a wonderful yet simple way to prepare sea bass. The garlic butter sauce blends nicely with the mild flavor of this light and tender fish.

Provided by Derrick Riches

Categories     Entree     Dinner     Lunch

Time 25m

Yield 4

Number Of Ingredients 12

For the Garlic Butter Sauce:
3 tablespoons butter
1 medium lemon, juiced
2 cloves garlic , minced
2 tablespoons finely chopped Italian parsley
For the Fish:
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon sea salt
2 pounds sea bass filets
1 1/2 tablespoons extra-virgin olive oil

Steps:

  • Gather the sauce ingredients.
  • Combine the butter, lemon juice, garlic, and parsley in a small saucepan over medium-low heat.
  • Cook until the butter has melted. Set aside.
  • Gather the remaining ingredients.
  • Preheat the grill to medium-high heat. Combine the garlic powder, paprika, onion powder, and salt in a small bowl.
  • Sprinkle the seasoning mixture on both sides of the fish.
  • Right before placing the fish on the grill, make sure to clean and oil the grill grates to keep the fish from sticking during the cooking process. This can be achieved by using a large pair of tongs, folded paper towels, and a high smoke point oil (canola oil, peanut oil, or sunflower oil; olive oil will work in a pinch). Dip the paper towel into the oil and run it across the grates at least 3 times to create a nonstick surface.
  • Place the fish on the grill and cook for 5 to 7 minutes. Turn the fish and baste it with the butter sauce. Cook for about 5 to 7 more minutes.
  • Once the fish reaches an internal temperature of at least 145 F, remove it from the heat, and drizzle it with olive oil.

Nutrition Facts : Calories 416 kcal, Carbohydrate 4 g, Cholesterol 143 mg, Fiber 1 g, Protein 54 g, SaturatedFat 8 g, Sodium 400 mg, Sugar 1 g, Fat 20 g, ServingSize 4 servings, UnsaturatedFat 0 g

GRILLED BASS



Grilled Bass image

Make and share this Grilled Bass recipe from Food.com.

Provided by Dancer

Categories     Bass

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

2 (6 ounce) largemouth bass fillets, skin removed
1 tablespoon margarine or 1 tablespoon butter, softened
4 slices red onions (thin slices)
2 tablespoons sliced almonds
1/4 cup sliced green onion
1/8 teaspoon salt
1/8 teaspoon white pepper or 1/8 teaspoon lemon pepper
paprika

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.

Nutrition Facts : Calories 293.9, Fat 14.9, SaturatedFat 2.5, Cholesterol 115.6, Sodium 333.7, Carbohydrate 5, Fiber 1.4, Sugar 1.8, Protein 33.9

GRILLED STRIPED BASS WITH FIRE-ROASTED ONIONS AND PEPPERS



Grilled Striped Bass with Fire-Roasted Onions and Peppers image

Provided by Nancy Fuller

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 9

Six 6-ounce fillets striped bass, about 1-inch thick, skin-on
Salt and freshly ground pepper
2 medium red onions, very thinly sliced
1 red bell pepper, very thinly sliced
12 cloves garlic, smashed
1 1/2 cups dry white wine, divided
Olive oil
1 small bunch parsley, leaves chopped
Lemon wedges, to serve

Steps:

  • Preheat a grill to medium high.
  • Sprinkle the fish fillets with salt and pepper. Divide the onions, peppers, and garlic into 6 portions. Place a mound of onions, peppers, and garlic in the center of a 12-by-24-inch sheet of aluminum foil. Drizzle with olive oil, and season with salt and pepper. Place a portion of the fish on top, sprinkle with 1 tablespoon parsley and add 1/4 cup of the wine. Fold the foil into a packet and seal it on all sides. Repeat with packets for the remaining fillets.
  • Place the packets on the grill, seam up, and cook until the fish is opaque, about 15 minutes. It is best to test the cook time with the one packet, as cooking time varies grill to grill. Carefully open the packets and serve with lemon wedges.

GRILLED SEA BASS



Grilled Sea Bass image

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

¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon paprika
lemon pepper to taste
sea salt to taste
2 pounds sea bass
3 tablespoons butter
2 large cloves garlic, chopped
1 tablespoon chopped Italian flat leaf parsley
1 ½ tablespoons extra virgin olive oil

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

SKINLESS BASS RECIPES FOR HOUSEBOAT GRILLING



Skinless Bass Recipes for Houseboat Grilling image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 14

2 (8-ounce) striper fillets, skin removed
Olive oil, to taste
2 tablespoons lemon dill Parmesan sauce (store bought or make your own)
Crushed garlic croutons, to taste
1 tablespoon shredded Parmesan
Salt and pepper
2 (8-ounce) striper fillets, skin on
Chopped tomato
Diced shallots
Chopped cilantro leaves
Sweet peppers, chopped
Chives
Garlic
Olive oil

Steps:

  • Place 2 fillets and place on a sheet of tin foil. Lightly cover them with olive oil, and then drizzle 2 tablespoons of lemon dill Parmesan sauce over each fillet. Sprinkle crushed garlic croutons generously over them and top with 1 tablespoon of cheese over the fillets. Fold tin foil sheets inward to hold juices in. Place these on your grill for about 20 minutes.
  • Take the skin-on fillets and cover both sides with olive oil, salt and pepper. Place directly on BBQ and cook for about 20 minutes. You may score the skin side with a knife to keep filet from curling.
  • Meanwhile, combine all the ingredients for the dressing. Set aside and leave at room temperature.
  • Remove the skinned fillets from the grill and serve with asparagus and angel hair pasta.
  • Transfer the skin-on fillets to a serving platter and generously spoon some of the Tomato Shallot dressing.

GRILLED BLACKENED SEA BASS



Grilled Blackened Sea Bass image

Blackened sea bass done on the barbecue grill. It doesn't get any better than this! Catfish fillets can also be used.

Provided by Marie

Categories     Bass

Time 18m

Yield 4 serving(s)

Number Of Ingredients 9

2 teaspoons paprika
1 teaspoon garlic salt
1 teaspoon dried thyme leaves, crushed
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
3 tablespoons butter
4 skinless sea bass (4 to 6 oz ea)
lemon, halves
fresh dill sprig (to garnish)

Steps:

  • Preheat barbecue grill.
  • Combine all seasonings in small bowl and mix well.
  • Melt butter in small saucepan over medium heat and pour into pie plate.
  • Dip sea bass into melted butter, evenly coating both sides.
  • Sprinkle both sides of sea bass with seasoning mixture.
  • Place on grill and cook covered for approximately 6 to 8 minutes or until it is blackened and flakes easily.
  • Turn halfway through grilling time.
  • Serve with lemon and garnish with dill sprigs.

GRILLED SEABASS



Grilled seabass image

Provided by Bryan Miller

Categories     dinner, main course

Time 45m

Yield Eight servings

Number Of Ingredients 7

1 large bass, 4 to 5 pounds, with head and tail intact
1 lemon
1 lime
Salt and pepper
1 bunch basil, with stems
1 bunch oregano, with stems
1/4 cup olive oil

Steps:

  • Slice lemon and lime thinly, and place inside the fish. Sprinkle inside of fish with salt and pepper.
  • Tie the herbs to the body of the seabass and secure with string. Brush with olive oil.
  • Place on hot grill and cook for 20 to 25 minutes on each side, until the flesh of the fish is firm. Be careful not to break the fish when turning.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 9 grams, Carbohydrate 3 grams, Fat 13 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 2 grams, Sodium 665 milligrams, Sugar 0 grams

GRILLED STRIPED BASS



Grilled Striped Bass image

We serve the fillets over our Corn and Clam Chowder Sauce, but they are also delicious on their own, with just a sprinkling of lemon juice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
Few sprigs thyme or oregano
2 garlic cloves, smashed
1/8 teaspoon freshly ground pepper
4 fillets striped bass, skin on (about 6 ounces each)
Coarse salt
Fresh chives, cut into 3/4-inch lengths, for garnish (optional)
Lemon wedges, for garnish (optional)

Steps:

  • Combine oil, lemon juice, thyme or oregano, garlic, and pepper in a large shallow bowl. Add fish to marinade, and turn to coat; cover with plastic wrap, and place in the refrigerator 30 minutes.
  • Heat a grill or grill pan over medium-high heat. Remove fish from marinade, letting excess drip off. Place on grill, skin side down, and season with salt. Grill until skin is lightly browned and starting to crisp. Carefully turn fillets, and cook until well browned and cooked through (center will be opaque), 5 to 6 minutes. Garnish with chives and lemon wedges, if desired. Serve hot or at room temperature.

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