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
GRILLED SEA BASS WITH TOMATOES AND HERB CREAM SAUCE
Provided by Lisa Spence
Categories Milk/Cream Herb Onion Tomato Low Carb Quick & Easy Bass Grill/Barbecue Bon Appétit Florida
Yield Makes 4 servings
Number Of Ingredients 11
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 BASS WITH BUTTERY TOMATOES
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a grill to high. Toss the tomatoes with the melted butter, wine, tarragon, 1/2 teaspoon salt and a few grinds of pepper. Pile the tomatoes in the center of a 24-inch-long piece of foil. Gather the edges and crimp to seal and form a packet.
- Brush the grill grates with vegetable oil. Brush both sides of the fish with vegetable oil; season generously with salt and pepper. Place the fish on one side of the grill, skin-side down. Grill until the fish is cooked through, 5 to 6 minutes per side. Meanwhile, grill the tomato packet on the other side of the grill, undisturbed, until the tomatoes are softened, 10 to 12 minutes.
- Carefully open the foil packet. Spoon the tomatoes and their juices over the fish and top with more tarragon.
Nutrition Facts : Calories 420 calorie, Fat 18 grams, SaturatedFat 9 grams, Cholesterol 210 milligrams, Sodium 520 milligrams, Carbohydrate 19 grams, Fiber 3 grams, Protein 44 grams
HERB ENCRUSTED SEA BASS WITH SUNDRIED TOMATO CHARDONNAY SAUCE
Steps:
- In a flat plate, mix the basil, thyme, peppercorns, and garlic.
- Heat the oil in a large saute pan. Encrust the fish with the fresh spice mix. Saute the fish delicately, about 3 minutes per side.
- Without removing the fillets from the pan, drain off most of the oil. Deglaze the pan with the Cognac. Tilt pan to flambe, allowing the flame to crisp the crust on the fish. Add the stock to extinguish the flambe, and to deglaze further.
- Season with salt and pepper.
- Divide asparagus between two serving plates, arranging the stalks decoratively. Carefully place sauteed fish on top of the asparagus. Drizzle the Sundried Tomato-Chardonnay sauce over and around the fish. Sprinkle the tomato concasse all over the plate. Place a basil bud on top of the fish.
- Heat olive oil in a saucepan, then add peppercorns and shallots. Saute until translucent. Add the wine, bay leaf, lemon juice, and sun-dried tomato, and reduce by 80 percent. With a whisk, 3 to 4 cubes at a time, incorporate butter, making a beurre blanc sauce. Strain through chinois. Keep warm.
ROASTED SEA BASS WITH WARM TOMATO DRESSING
Provided by Florence Fabricant
Categories dinner, main course
Time 35m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees. Spread two tablespoons of the oil in a shallow baking dish large enough to hold the fish.
- Pat the fish dry on paper towels. Roll it in the oil in the dish to coat it on both sides. Season the fish inside and out with salt and pepper. Tuck a few slices of the garlic and two sprigs of the thyme in the cavity of the fish. If fresh thyme is unavailable, sprinkle in one-half teaspoon of the dried thyme.
- Place the fish in the oven and roast uncovered about 25 minutes, until the flesh can be lifted from the bone with the point of a knife and has turned opaque. Transfer the fish to a serving platter.
- Heat the remaining olive oil in a small saucepan until it is quite hot. Drop in the remaining garlic and remove from the heat. Add the onion, tomatoes and remaining thyme. Stir. Season sauce with salt and pepper.
- Remove the skin from the top of the fish, lift off the top fillet and serve. Turn the fish over and remove the skin and the bottom fillet in the same manner. Spoon the warm sauce over each portion of the fish.
Nutrition Facts : @context http, Calories 719, UnsaturatedFat 23 grams, Carbohydrate 10 grams, Fat 31 grams, Fiber 3 grams, Protein 96 grams, SaturatedFat 6 grams, Sodium 1555 milligrams, Sugar 4 grams
GRILLED SEA BASS WITH OREGANO AND TOMATOES
Categories Tomato Low Carb Bass Summer Grill/Barbecue Oregano Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
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.
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
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