Sea Bass Grilled In Corn Husks With Compound Butter Recipes

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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



Grilled Sea Bass image

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

¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon paprika
lemon pepper to taste
sea salt to taste
2 pounds sea bass
3 tablespoons butter
2 large cloves garlic, chopped
1 tablespoon chopped Italian flat leaf parsley
1 ½ tablespoons extra virgin olive oil

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



Sea Bass Grilled in Corn Husks With Compound Butter image

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

4 (4 ounce) sea bass fillets (or other whitefish)
12 corn husks, soaked in hot water for 5 minutes (sanitizes and prevents burning on grill)
salt and pepper
1/2 cup unsalted butter
2 tablespoons tomato paste
2 tablespoons fresh basil, chopped
1/2 cup unsalted butter
1 tablespoon fresh cilantro, chopped
1 teaspoon fresh lime juice
1 teaspoon lime zest, minced
1/2 cup unsalted butter
1 tablespoon shallot, minced
1 teaspoon fresh lemon juice
1 teaspoon lemon zest, minced

GRILLED CORN IN HUSKS

If you're new to grilling corn in the husk, season the ears with butter, Parmesan cheese and parsley. It's especially good! Be sure to give the corn a long soak before putting it on the grill. Hot off the grate, the kernels are moist and tender with a wonderful, sweet flavor. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4 servings.

Number Of Ingredients 4



Grilled Corn in Husks image

Steps:

  • Carefully peel back husks from corn to within 1 in. of bottom; remove silk. Soak in cold water for 20 minutes; drain. Pat corn dry. Combine the butter and parsley; spread over corn. Rewrap corn in husks and secure with string., Grill corn, covered, over medium heat until tender, turning often, 20-25 minutes. Serve with cheese.

Nutrition Facts : Calories 196 calories, Fat 9g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 186mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges

4 large ears sweet corn in husks
1/4 cup butter, softened
2 tablespoons minced fresh parsley
1/4 cup grated Parmesan cheese

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



Louisiana Compound Butter image

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

8 ounces butter, softened
1/2 cup durkee red hot sauce
1/2 teaspoon garlic, minced
1/2 bunch cilantro, finely chopped

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



Sea Bass on the Grill image

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.

1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/8 cup lemon juice
2 bay leaves
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic salt
1/4 teaspoon onion flakes
1/2 teaspoon lemon pepper seasoning
1/2 teaspoon Emeril's Original Essence
4 tablespoons I Can't Believe It's Not Butter! Spray
1 teaspoon savory
3 garlic cloves, minced
1 tablespoon parsley flakes
1 1/2 lbs sea bass
olive oil flavored cooking spray

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