Pan Grilled Black Bass With Flavored Butters Recipes

PAN-GRILLED BLACK BASS WITH FLAVORED BUTTERS

Steps:

• Broccolini:
• Cook broccolini in a pot of boiling salted water just until tender, about 3 minutes. Drain and transfer to a bowl of ice water; let cool. Drain and pat dry with paper towels.
• Heat butter in a medium skillet over medium until foaming. Add broccolini, lemon zest, and red pepper flakes; season with salt and pepper. Cook, tossing, just until broccolini is warmed through and coated in butter.
• Fish and Assembly:
• Heat a grill pan over medium-high until hot but not smoking. Pat black bass fillets dry; this will help keep the fish from sticking to the pan while cooking. Place flour on a plate and season generously with salt and pepper (you are not seasoning the fish itself). Working one at a time, dredge fillets in flour, shaking off excess. Spread butter over flesh side of fillets as if buttering a slice of bread.
• Add fillets, flesh side down, to pan; they should sizzle upon contact. Cook just until grill marks appear and butter is browned, about 1 minute. Turn and cook, pressing gently so entire skin side is in contact with the pan's ridges, until skin is browned and crisp and fillets are cooked through, about 4 minutes longer.
• Serve black bass fillets with broccolini and flavored butters, which will soften on contact with the warm fish.

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 OR PAN SEARED SEA BASS WITH GARLIC BUTTER SAUCE

Steps:

• Instructions In a small bowl mixed together all the seasonings and set aside. Melt 4 of the 5 Tbsp's of butter in a small sauce pan. In a blender, blend on chop setting the olive oil, garlic and parsley slightly course (you can also mince by hand, but mama don't got time for that). Transfer this garlic blend into sauce pan with the melted butter and stir to blend together. Simmer on low for a couple of minutes then turn off heat. Heat your cast iron grill, or skillet, to medium heat and melt the remaining tbsp of butter. Sprinkle then seasoning over the sea bass filets with a spoon on each side until well coated. Place fish on the heated grill or pan and cook on each side for about 5-7 minutes. While each side is cooking, coat with a spoonful of the butter sauce. Cook fish until easily penetrated with fork in the center. Plate the fish and then top with the rest of the butter sauce. Top with capers if you choose.

PAN FRIED LARGEMOUTH BASS WITH LEMON GARLIC HERB BUTTER SAUCE

Steps:

• Season the fillets with salt and pepper. Heat a saute pan on top of the grill. When the pan is hot add 2 tablespoons of the olive oil and heat. Dredge the bass fillets in the flour and shake off any excess. Place the fillets in the pan and pan fry about 3 minutes per side, until golden brown. Remove the fish from the pan. Add the rest of the butter to the pan and melt. When the butter is hot, add the sliced garlic. Fry the garlic until it just begins to turn light golden brown. Add the herbs and remove from the heat. Carefully, add the lemon juice. Season with salt and pepper. To serve, place a fillet on a plate and spoon some of the lemon garlic herb butter over the fish.

CHILKA-STYLE PAN-SEARED BLACK BASS

Steps:

• First chop all of the above to medium; sweat all ingredients with oil (to cook with no color). Simmer 20-30 minutes, then strain.
• Second cook the ground coriander, turmeric and curry powder for 1-2 minutes. Puree the sake and chicken stock into a hand blender then strain it. Add the cream, coconut milk and butter, then taste.

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.