SEA BASS GRILLED IN CORN HUSKS WITH COMPOUND BUTTER
This recipe is from a Cuisine magazine. Cooking fish in corn husk packets poaches and steams the fish so that you don't have to turn it over. The corn husks also make a neat presentation since the fish is served in the packet. Note: I have included the nutritional breakdown in the recipe because Zaar is calculating based on the 3 butter recipes included. You will only use 2 tsp. butter per fish, but I am including 3 choices which all work well with this fish. These compound butters can be made in advance and can be frozen and cut into medallions as needed. When these butters melt, they become a sauce, not just melted butter and taste good on a variety of meats, vegetables and pasta.
Provided by CookGordon
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To make the Compound Butter -- Beat room temperature butter with a fork until creamy. Once it is smooth, add remaining ingredients and blend until all the ingredients are distributed evenly throughout the butter. Place a square of plastic wrap (like Saran Wrap) on the counter and mound the butter in a line down the center. Shape the butter into a cylinder and wrap the plastic around the butter, rolling it back and forth to shape. Twist the ends tightly and pull them at the same time, this forms a perfectly round, smooth log. Refrigerate or freeze until firm.
- To prepare the fish -- Soak 12 of the larger outer husks in hot water for 5 minutes. Put two soaked husks on work surface, one on top of the other. The two layers will keep the fish from burning. Place fish fillet centered in the cradle of the husk.
- Season the fish well with salt and pepper. Now, place a slice of compound butter (approx. 2 tsp.) on top of the fish.
- Place another husk on top of the fish and tuck into bottom husk. Make the pouch as gap-free as possible. Secure both ends of the packet with soaked cotton string.
- Grill packets over medium heat. They'll poach and steam in the packets so you don't need to turn them over.
- Cook about 10 minutes per inch of thickness.
- To serve, present fish in the grilled corn husk. Remove one knot and pull back top husk (like it's on a hinge).
- Doneness: If you're unsure about the timing test for doneness, use an instant read thermometer. Insert it through the packet into the thickest part of the fish. It's done when temp hits 125 - 130°F.
- Nutritional Information per serving: Calories 130: Total Fat 7(G): Calories from fat: 49%: Sodium 257(MG): Carb 0(G).
Nutrition Facts : Calories 730.9, Fat 71.4, SaturatedFat 44.3, Cholesterol 229.9, Sodium 151, Carbohydrate 2.4, Fiber 0.5, Sugar 1.1, Protein 22.2
GRILLED FRESH SWEET CORN ON THE COB IN HUSKS
Check out my herbed butter Recipe #66040 or Recipe #88873 to brush on the corn. Prep time includes soaking time which is done in ice water to keep the sugars in the fresh corn from turning into starch.
Provided by Rita1652
Categories Corn
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Gently peel husks back to within 2 inches of the base.
- Remove silk and smooth husks back into place, completely covering kernels.
- Fill a sink with ice water and soak corn for 30 minutes.
- Drain and shake off excess water.
- The cold water stop the sugars in the corn from turning to starch.
- Preheat grill.
- Generously oil the grill to prevent sticking.
- Grill directly over medium to medium-hot coals 5 inches from the heat, turning occasionally, until tender-- 15 minutes.
- Open carefully and brush on melted butter and season with salt or Check out my herbed butter.
Nutrition Facts : Calories 77.4, Fat 1.1, SaturatedFat 0.2, Sodium 13.5, Carbohydrate 17.1, Fiber 2.4, Sugar 2.9, Protein 2.9
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
LOUISIANA COMPOUND BUTTER
Compound butter is an incredibly easy, yet, impressive way to season meat, fish, and poultry. Louisiana Compound Butter is my favorite; it is really good on grilled steak, but it is extraordinary on grilled salmon!
Provided by Southern Polar Bear
Categories Very Low Carbs
Time 15m
Yield 8-12 medallions
Number Of Ingredients 4
Steps:
- Place softened butter, minced garlic, and finely chopped cilantro in an electric mixer.
- Mix on slow speed until all ingredients are well blended.
- SLOWLY add hot sauce until well incorporated.
- Wrap the ball of butter into a large piece of wax paper; form into a log (with the diameter of the log being the size of a silver dollar).
- Place log in freezer until firm.
- Cut log into 1/4-inch to 1/2-inch slices and place on top of grilled salmon immediately before serving.
- The remaining butter can be stored in an airtight container for up to two months.
Nutrition Facts : Calories 205.5, Fat 23.1, SaturatedFat 14.6, Cholesterol 61, Sodium 536.9, Carbohydrate 0.4, Fiber 0.1, Sugar 0.2, Protein 0.4
TRADITIONAL CORN HUSK TAMALES
A very popular dish in the Mexican/Spanish Culture. Recipe from recipegoldmine. I guessed on the time here. Sorry not sure how long from start to finish. NOTE: The chiles are the dried ones that you see hanging outside doors or under ramadas in the Southwest and can be purchased at any grocery store in the Southwest or packaged in the ethnic foods section of many grocery stores elsewhere. * Masa can be purchased at any tortilla factory or grocery store in the Southwest or in the refrigerated section of the grocery store in many other areas of the country.
Provided by daisygrl64
Categories < 4 Hours
Time 4h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- To prepare chile paste:.
- Break caps off all red chiles and shake seeds out. Soak red chiles in hot water until soft. Blend or process chiles into a paste using a small amount of water in which they were soaked to help it move in the food processor or blender. Put paste through a sieve to remove the skins. Throw skins away. This may be made way ahead of time and refrigerated until you make the tamales.
- To prepare meat:.
- Use the cheapest roasts you can find! Try to cook the meat the day before assembling tamales, keeping it in the refrigerator until tamale-making time. Cut meat into large chunks. Cover meat with water in a very large pot. Add 6 to 12 garlic cloves and 2 or 3 tablespoons salt. Cook meat, covered, for 3 hours or until meat is tender and falling apart. Remove meat from juice and shred. SAVE THE JUICE. Mix meat sauce with the meat.
- To prepare meat sauce:.
- Melt 2/3 cup lard or Crisco and add 2/3 cup flour. Boil for 2 minutes. Pour over shredded meat and mix. Add chili paste, one cup at a time, to taste. Add 1 tablespoon of cumin. Add salt and pepper to taste.
- To mix masa:.
- Place 12 pounds masa (room temperature) in a very large pan and mix with 1 1/4 cups lard or Crisco, 2 tablespoons salt, 2 tablespoons baking powder, 1 cup chile paste and 2 cups meat broth.
- Mix with hands. Add more meat broth (about 1 cup). Add more chile paste for color if desired. Work all ingredients together with hands for about 10 minutes. The dough is ready when a small lump floats slowly to the bottom of a glass of water.
- To assemble tamales:.
- Soak corn husks in hot water until soft. Using the larger husks, place each husk waxy side up (ribbed side down). Spread masa onto each husk out to the wide edge. Place a small portion of meat in the center of masa. (You may place a stuffed green olive on the meat if you care to.) Roll husks and fold back, wide sides to center, then tapered flap up.
- Set a wire rack or vegetable steamer in the bottom of a large kettle. Put water in kettle just up to the bottom of the rack or steamer. Set tamales in kettle standing on end. Pack them in, allowing room for expansion of masa as they cook. Steam for about 20 to 40 minutes, or until masa pulls away from corn husk easily.
More about "sea bass grilled in corn husks with compound butter recipes"
THE BEST SEA BASS - OLD FASHIONED RECIPE (EASY TO MAKE!)
From farmhouseharvest.net
4.5/5 (2)Total Time 16 minsCategory MeatsPublished Sep 22, 2021
GRILLED CORN IN THE HUSKS - GIRL CARNIVORE
From girlcarnivore.com
GRILLED CHILEAN SEA BASS WITH GARLIC BUTTER RECIPE - MSN
From msn.com
GRILLED HALIBUT IN CORN HUSKS WITH SPICED LIME BUTTER
From thedanareneeway.com
SEA BASS GRILLED IN CORN HUSKS WITH COMPOUND BUTTER
From fishofsea.blogspot.com
GRILLED CORN IN FOIL WITH BBQ COMPOUND BUTTER
From smells-like-home.com
GRILLED CORN ON THE COB RECIPE - LOVE AND LEMONS
From loveandlemons.com
GRILLED SEA BASS WITH GARLIC BUTTER RECIPE - THE SPRUCE …
From thespruceeats.com
CRISPY SKIN GRILLED SEA BASS - SAVOR THE BEST
From savorthebest.com
SEA BASS GRILLED IN CORN HUSKS WITH COMPOUND BUTTER RECIPE
From recipeofhealth.com
SAUCE MAGAZINE - RECIPE: HUSK-ROASTED SEA BASS
From saucemagazine.com
GRILLED CORN IN THE HUSK - THIS HEALTHY TABLE
From thishealthytable.com
GRILLED SEA BASS WITH CHARRED TOMATO & CORN SALAD
From eatingwell.com
GRILLED CORN ON THE COB RECIPE WITH HERB COMPOUND …
From vindulge.com
GRILLED STRIPED BASS IN CORN HUSK POUCHES — EDIBLE …
From edibleboston.com
GRILLED CORN WITH DIAVOLA BUTTER – RECIPE! - LIVE. LOVE. LAUGH. FOOD.
From genabell.com
SEA BASS FILLETS WITH COMPOUND BUTTER RECIPE COOKED ON A
From youtube.com
GRILLED CORN ON THE COB WITH BASIL BUTTER
From thatskinnychickcanbake.com
GRILLED BLACK SEA BASS WITH SHAVED FENNEL SALAD AND CORN IN …
From edibleboston.com
You'll also love