GRILLED SEABASS
Provided by Bryan Miller
Categories dinner, main course
Time 45m
Yield Eight servings
Number Of Ingredients 7
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 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 CHILEAN SEA BASS
Steps:
- For the Arbol Chili Rub: In a dry sauce pot, heat and stir coriander, lemon pepper, arbol chili, allspice, cinnamon, salt, and achiote paste until it just starts to smoke and flavors are released. Transfer to a blender or food processor and grind until it is powder. Remainder may be stored in an airtight container.
- For the Lemon Mint Vinaigrette: In a mixing bowl, whip egg yolk and water. Place in a blender, add 1/3 of the vinegar and lemon juice. On high speed, drizzle in approx. 2/3 of the olive oil. Add remainder of the vinegar and lemon juice and drizzle in the rest of the olive oil, add mint, onions, lemon pepper, and chives. Refrigerate immediately.
- Rub fillets with Arbol Chili Rub and salt and grill to 130 degrees (medium). Drizzle plate with Lemon Mint Vinaigrette and top with Habanero Salsa (recipe follows). Serve with rice of your choice.
- Soak the habaneros and anchos in hot water to soften. De-seed (use gloves) and remove stems before they are diced. Combine remaining ingredients in a mixing bowl. Transfer to a storage container and refrigerate.
- Yield: 4 servings
GRILLED BLACKENED SEA BASS
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
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 SEA BASS
Steps:
- Whisk Teriyaki, honey and olive oil together until combined. Place fish in zip lock bag. Add the marinade and marinate, refrigerated for at least 4 hours and up to 24 hours which makes the flavoring wonderful. Remove fish from fridge, keeping bag sealed about 15 to 20 minutes before grilling. Heat grill to medium low. Spray or coat grill grates generously with olive oil to prevent fish from sticking. Spraying the spatula with olive oil also helps prevent the fish from falling apart when turning. Grill fish about 6 minutes per inch of thickness, turning once until a table knife inserts across the grain without resistance. Fish should be oily and opaque. I turn up the heat a bit near the end to caramelize some of the residual marinade. Serve immediately. Alternative preparation: vacuum seal the fish and marinade (or seal in the ziplock bag using the water method of excluding air from the ziplock bag. Marinate for time as above. Sous vide at 114.8 degrees F until it reaches an internal temperature of 113 (about 35 min. for ¾ inch thick pieces). Can be held at 113 for about 15 minutes (I haven't tried more). Sear/carmelize briefly with blow torch (use MAPP gas one for higher heat) or sear to caramelize in a lightly oiled hot pan (use canola oil). Serve immediately on warm plate (at 113 degrees, fish is wonderfully textured, but not very warm, so serve right as it is ready to be eaten). Enjoy!
SEA BASS ON THE GRILL
Found that our Butcher's Block market in Vegas started carrying seafood and couldn't resist the fresh sea bass. The natural flavor of the fish is complimented by a slightly spicy coating, seared, then completed with a delicate garlic butter sauce.
Provided by Diane Ludy
Categories Bass
Time 55m
Yield 2 filets, 2 serving(s)
Number Of Ingredients 15
Steps:
- Marinate sea bass in a bag with bay leaf, pepper, salt and lemon juice in fridge for 30 minutes or more.
- Spray grill with olive oil.
- Heat grill.
- Saute butter, garlic, savory and parsley in shallow pan, either on grill on on stove.
- Mix cayenne, garlic salt, onion flakes, lemon pepper, and Essence in small dish.
- Coat sea bass on all sides with spice mix.
- Grill sea bass on high heat for 6 minutes, flip, top with butter, grill 6 more minutes, flip and fire grill for another 2 minutes.
- Serve immediately.
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