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 STRIPED BASS WITH TOMATOES AND OLIVES
Top crusty bread with perfectly grilled bass and a light tomato-and-olive relish.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Prepare a grill or grill pan for medium-high heat; lightly oil the grill grates.
- Toss together the olives, parsley, vinegar, tomatoes and 2 tablespoons of the oil in a large bowl. Season lightly with salt and generously with pepper and toss again; set aside until juicy.
- Meanwhile, brush the fish on both sides with the remaining 1 tablespoon oil and season with salt and pepper. Grill the fish, skin side up, until it has strong grill marks and releases easily from the grill, about 5 minutes. Rotate it about 45 degrees to create a crosshatch pattern and continue to grill for another 3 minutes. Turn the fish over and cook until just opaque throughout and an instant-read thermometer inserted in the side registers about 135 degrees F, 5 minutes more. Transfer to a cutting board.
- Using the natural seams of the fish as a guide, cut into 4 pieces. Put a slice of bread on 4 serving plates. Top with a piece of fish and spoon the tomato mixture and its juices over the top.
GRILLED BASS WITH CABBAGE SALAD
This weeknight grilled fish dinner is perfect for when the end of summer meets early fall. Striped bass is simply grilled and served with a crunchy cabbage slaw that's loaded up with sweet apples, walnuts and a lemon-honey dressing. Just what you need when the warm weather starts to get a little cooler!
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to medium high. Whisk the lemon juice and honey in a large bowl. Slowly whisk in 1/4 cup olive oil. Add the cabbage, apple, walnuts, 1/2 teaspoon salt and a few grinds of pepper. Toss until well coated.
- Blot the fish dry with paper towels, then score the skin at 3/4-inch intervals, cutting about 1/4 inch into the flesh to prevent the fish from curling when cooked. Cut the fish into 4 equal pieces. Season all over with salt, pepper and the paprika. Brush the skin of the fish with the remaining 1 tablespoon olive oil.
- Oil the grill grates. Add the fish to the grill, skin-side down, and gently press with a spatula. Grill until the skin is crisp and the fish is cooked about halfway up the side, about 5 minutes, rotating the fish if it starts to flare up. Flip the fish and continue grilling until just cooked through, about 3 more minutes.
- Add the parsley to the cabbage salad; season with salt and pepper. Divide the salad among plates, top with the fish and serve with lemon wedges.
Nutrition Facts : Calories 490, Fat 32 grams, SaturatedFat 4 grams, Cholesterol 117 milligrams, Sodium 495 milligrams, Carbohydrate 23 grams, Fiber 6 grams, Sugar 14 grams, Protein 30 grams
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 GREEN TOMATO AND WATERMELON SALSA
Categories Fish Tomato Picnic Quick & Easy Lime Watermelon Bass Hot Pepper Summer Grill/Barbecue Cilantro Gourmet
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Prepare gas or charcoal grill for cooking. If using charcoal, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
- Toss together tomatoes, watermelon, onion, chile, cilantro, lime juice, and salt. (Do not make salsa more than 1 hour ahead or it will become watery.)
- Pat fish dry, then brush with oil and season with salt. Grill fish, starting with skin sides down, on lightly oiled grill rack, turning over once, until just cooked through, 8 to 9 minutes total.
- Serve fish topped with salsa.
GRILLED FISH WITH A SUN-DRIED BASIL TOMATO BUTTER
A quick, easy dinner. Make the butter for this ahead of time and then just a quick marinate - grill - and serve. I love this with salmon, grouper, or halibut. The marinade is a bit strong for a mild, tender fish such as flounder or tilapia, but the butter is wonderful. Both the marinade and butter works great on chicken, pork and even steak. When using these proteins, I do marinate a bit longer as they need a bit more time to soak in the flavors. Thirty (30) minutes to 1 hour. Serve this with fresh roasted spaghetti squash and a green salad.
Provided by SarasotaCook
Categories Savory
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Butter -- Mix the butter, tomatoes, basil, and shallots together in a small bowl, cover and refrigerate. This can easily be done ahead.
- Fish and Marinade -- Remove the fish from the refrigerator and set on the counter in a small dish. Mix the olive oil, vinegar, and Italian seasoning together in a small bowl and brush on both sides of the fish. Let the fish marinate for 15-20 minutes. This will also let the fish come to room temperature before you cook it.
- Fish -- I prefer to grill this dish. Inside or outside. But you can also pan sear and even broil. Make sure to season the fish well on both sides with salt and pepper before cooking. Use whichever method you prefer. I lightly oiled my grill pan just with a non stick spray and grill on both sides until golden brown and firm to the touch. I can't give exact cooking times, because each type of fish will be different. You want it opaque, firm and flaky but just once it gets to that point. Fish should not be overcooked.
- Serve -- Top each fillet with a spoon of the chilled butter. It will melt and give the fish an amazing flavor.
- Quick cooking couscous and pan seared fresh spinach makes this a 15 minute healthy meal. And don't forget - this is great over steak, chicken or pork. The only difference is - you need to marinate it for a much longer period.
- ENJOY!
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.
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