Grilled Sea Bass Crisp Potato Skins Crab Butter Recipes

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.

GRILLED SEA BASS, CRISP POTATO SKINS & CRAB BUTTER

Steps:

• Heat oven to 180C/160C fan/gas 4. Cut the ends from the potatoes and keep. Cut the peel and 1cm flesh from the potatoes, leaving blocky barrels of potato behind. On a shallow baking tray, massage the skins and potato ends with the oil, salt and thyme sprigs. Roast for 30 mins, turning halfway through, until tender and starting to crisp. Set aside until later.
• Simmer the salad onion with the vinegar until reduced to 1 tsp or so. Strain the vinegar into the butter (keep the onion), add the crab and some seasoning, and mash well. Chill until needed.
• Heat grill to high - make sure it's really hot before you cook the fish. Slash the skin of each fillet three times and season. Put the potatoes under the grill for 2 mins or until hot and starting to crisp again, then lay the fish fillets on top. (If your grill doesn't go very high, fry your fillets, skin-side down, in a non-stick frying pan to crisp it up before putting them on top of your potatoes.) Pour olive oil over the fish, and grill for 4 mins or until opaque with the skin crisping.
• Dollop ¼ of the crab butter onto each fillet, then grill for 1 min until the butter begins to melt. Using a fish slice, transfer the fish to warmed plates to serve, with the potato skins, a few thyme leaves and a charred onion & tomato salad.

GRILLED SEA BASS WITH GARLIC BUTTER

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.

GRILLED POTATO SKINS

Steps:

• Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 in. on the potato skins. Place skins on a microwave-safe plate. Microwave, uncovered, on high for 8-10 minutes or until tender. Combine the butter, rosemary, salt and pepper; brush over both sides of potato skins., Grill potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position over indirect heat; grill 2 minutes longer. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. Sprinkle with bacon and onions. Serve with sour cream.

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.

CEDAR PLANK-GRILLED SEA BASS

Steps:

• Place cedar plank in a bowl full of water; soak for 3 hours.
• Cut sea bass into 8 equal portions. Pierce it with a fork and place it in a resealable plastic bag with marinade. Let marinate for 30 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place fish on the cedar plank and then on the second rack of the preheated grill. Cook, turning fish every 3 minutes until moist and flaky, about 10 minutes.

BLACKENED GRILLED SEA BASS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Pour melted butter onto a plate. Mix paprika, garlic salt, thyme, black pepper, and cayenne together in a small bowl until well combined.
• Dip each sea bass fillet into the melted butter, evenly coating both sides. Sprinkle both sides with seasoning mixture.
• Grill, covered, for 3 to 4 minutes. Flip and cook until fillets are blackened and flaky, 3 to 4 more minutes.
• Serve with lemon halves and dill sprigs.