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
GRILL-STEAMED SEA BASS WITH CITRUS RELISH
To check if the fish is done, press on the spot right behind the head: If it feels firm and a thin knife inserted there reveals flaky flesh, you're good to go.
Provided by Carlo Mirarchi
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Prepare grill for medium-high heat. Set a wire rack inside of a roasting pan; pour in water to reach just below rack. Season fish inside and out with kosher salt and pepper. Stuff with onion, parsley sprigs, oregano, and 4 scallions. Set fish on rack and cover pan with foil, leaving one corner open. Place pan on grill and cook until steam escapes from vent, 3-5 minutes. Close vent and steam fish until cooked through, 15-20 minutes.
- Meanwhile, brush half of sliced lemon and half of sliced lime with 1 tablespoon olive oil and grill, turning once, until lightly charred, about 1 minute. Chop 2 slices of grilled lemon; set remaining slice aside for serving.
- Using a sharp knife, remove all peel and white pith from whole lemon and lime; discard. Working over a medium bowl, cut between membranes to release segments into bowl. Squeeze juice from membranes into bowl; discard membranes. Mix in chopped parsley, tarragon, red pepper flakes, sugar, chopped grilled lemon, remaining scallion, and remaining 3 tablespoons olive oil; season relish with salt and pepper.
- Arrange fresh and reserved grilled citrus slices on a platter; place fish on top.
- Drizzle with walnut oil, season with sea salt and pepper, and sprinkle with poppy seeds. Serve relish alongside.p
GRILLED SEA BASS WITH CITRUS-OLIVE OIL
Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy this grilled seafood with citrus-olive oil that's ready in an hour - perfect for a dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- In small bowl mix all Citrus-Olive Oil ingredients. Refrigerate 30 minutes. Heat coals or gas grill for direct heat. Brush all surfaces of fish with oil; sprinkle with salt and pepper.
- Cover and grill fish 4 to 5 inches from medium heat 10 to 13 minutes, turning fish after 5 minutes, until fish flakes easily with fork. Serve with Citrus-Olive Oil.
Nutrition Facts : Calories 180, Carbohydrate 0 g, Cholesterol 55 mg, Fat 1/2, Fiber 0 g, Protein 22 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 0 g, TransFat 0 g
SEA BASS WITH CITRUS AND SOY
Steps:
- Mix first 6 ingredients in 8x8x2-inch glass baking dish. Add fish; turn to coat. Chill 2 hours, turning fish occasionally.
- Place steamer rack in large skillet. Arrange fish on rack. Pour marinade into skillet under rack and bring to boil. Cover skillet and steam fish until just opaque in center, about 8 minutes. Transfer fish to plates. Remove steamer rack from skillet. Boil marinade until reduced enough to coat spoon, about 6 minutes; spoon over fish. Top with green onions.
CITRUS CHILEAN SEA BASS W/ PINEAPPLE MANGO SALSA
Fresh, crisp, and filling! I love sea bass. 'Specially prepared this way. It's very hardy and does well grilled, sauteed, or baked/broiled. You can prepare the salsa a day or two in advance. Again, gotta love that chopping therapy! :) If you don't like mango or pineapple, you can sub w/ any fruit such as peach or mandarin oranges. YUM!
Provided by MixnVixn
Categories Tropical Fruits
Time 44m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 26
Steps:
- Mix all salsa ingredients together in a bowl until combined. Season both sides of fillets with salt and pepper.
- Preheat grill to high heat. Brush hot grill rack with olive oil to prevent sticking.
- Mix all marinade ingredients together in a bowl. Reserve half for grilling process. Place sea bass fillets in glass baking dish or container. Pour marinade over top. Let set for 7-10 min turning once.
- Place fillets about 1/2 apart on grill pouring their marinade juices over top of them. Grill for 7 minutes then turn over, pour reserved marinade over top of them and continue grilling for an additional 7 minutes or until easily flaked with a fork.
- Transfer to serving plate, top with salsa, and enjoy!
- I also like to serve mine with herb rice :).
Nutrition Facts : Calories 294.8, Fat 9.7, SaturatedFat 1.6, Cholesterol 46.9, Sodium 198, Carbohydrate 31.9, Fiber 3.7, Sugar 21, Protein 23.4
GRILLED SEA BASS WITH CITRUS-OLIVE BUTTER
Want to eat more fish? Try this delicious way with citrus-olive butter served on top.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- In small bowl, mix Citrus-Olive Butter ingredients. Refrigerate about 30 minutes or until firm.
- Heat gas or charcoal grill. Brush all surfaces of fish fillet with oil; sprinkle with salt and pepper.
- Place fish on grill over medium heat. Cover grill; cook 10 to 13 minutes, turning fish after 5 minutes, until fish flakes easily with fork. Serve with Citrus-Olive Butter.
Nutrition Facts : Calories 170, Carbohydrate 0 g, Cholesterol 70 mg, Fat 1/2, Fiber 0 g, Protein 19 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 0 g, TransFat 0 g
SEA BASS WITH CITRUS AND SOY
Simple, elegant and healthy, too! What more can you ask from any recipe? Serve with steamed rice to complement this delightful dish with an Asian flare!
Provided by Bev I Am
Categories Bass
Time 2h14m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix first 6 ingredients in 8x8x2" glass baking dish.
- Add fish; turn to coat.
- Chill 2 hours, turning fish occasionally.
- Place steamer rack in large skillet.
- Arrange fish on rack.
- Pour marinade into skillet under rack and bring to boil.
- cover skillet and steam fish until just opaque in center, about 8 minutes.
- Transfer fish to plates.
- Remove steamer rack from skillet.
- Boil marinade until reduced enough to coat spoon, about 6 minutes; spoon over fish.
- Top with green onions.
- Serves 4.
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- Prepare grill for medium-high heat. Set a wire rack inside of a roasting pan; pour in water to reach just below rack. Season fish inside and out with kosher salt and pepper. Stuff with onion, parsley sprigs, oregano, and 4 scallions. Set fish on rack and cover pan with foil, leaving one corner open. Place pan on grill and cook until steam escapes from vent, 3–5 minutes. Close vent and steam fish until cooked through, 15–20 minutes.
- Meanwhile, brush half of sliced lemon and half of sliced lime with 1 Tbsp. olive oil and grill, turning once, until lightly charred, about 1 minute. Chop 2 slices of grilled lemon; set remaining slice aside for serving.
- Using a sharp knife, remove all peel and white pith from whole lemon and lime; discard. Working over a medium bowl, cut between membranes to release segments into bowl. Squeeze juice from membranes into bowl; discard membranes. Mix in chopped parsley, tarragon, red pepper flakes, sugar, chopped grilled lemon, remaining scallion, and remaining 3 Tbsp. olive oil; season relish with salt and pepper.
- Arrange fresh and reserved grilled citrus slices on a platter; place fish on top. Drizzle with walnut oil, season with sea salt and pepper, and sprinkle with poppy seeds. Serve relish alongside.
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