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 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.
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 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 FISH WITH TANGERINE AND MARJORAM
Provided by Eric Werner
Categories Fish Herb Fourth of July Father's Day Backyard BBQ Dinner Spring Summer Grill Grill/Barbecue Healthy Tangerine Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 to 4 servings
Number Of Ingredients 5
Steps:
- Prepare a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. Make 3 diagonal slices spaced about 1 1/2" apart on each side of fish. Season skin and cavity with salt and pepper. Stuff each fish with 4 herb sprigs and segments from 1/2 tangerine. Rub each fish with 1 tablespoon oil.
- Grill fish until skin no longer sticks, 3-4 minutes. Using a metal spatula, carefully turn fish and grill until cooked through, about 3-4 more minutes. Transfer to platters and garnish with remaining tangerine segments and marjoram leaves.
SEA BASS BARBECUE
Steps:
- Preheat an outdoor grill for medium heat and lightly oil grate.
- In a small bowl, stir together lemon juice, olive oil, salt, pepper and bay leaf. Rub fish with mixture inside and out.
- Grill the fish over medium heat for 8 to 10 minutes, flipping halfway through. Fish is done when it flakes easily with a fork.
Nutrition Facts : Calories 243 calories, Carbohydrate 0.7 g, Cholesterol 94 mg, Fat 6.9 g, Protein 41.9 g, SaturatedFat 1.5 g, Sodium 154.4 mg, Sugar 0.2 g
SKINLESS BASS RECIPES FOR HOUSEBOAT GRILLING
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 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
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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