Grilled Chilean Bass

(3)
  1 reviews
  • 30|min prep time
  • total time
  • 11 ingredients
  • 2 servings

Butter

2
tablespoons butter, softened
1
tablespoon chopped fresh parsley
2
teaspoons grated lime peel
1/2
teaspoon lime juice

Relish

1/4
cup finely chopped tomato
2
tablespoons finely chopped green onions
1/2
teaspoon finely chopped fresh jalapeño chile
Dash salt

Sea Bass

3/4
lb. Chilean sea bass, cut into 2 serving-sized pieces, skin removed
1/4
teaspoon salt
1/4
teaspoon pepper

Directions

  1. 1 Heat grill. In small bowl, combine all butter ingredients; blend well. Place butter mixture on sheet of plastic wrap; shape into log. Wrap; refrigerate while preparing salsa and sea bass.
  2. 2 In medium bowl, combine all relish ingredients; toss to mix well. Let stand while preparing sea bass.
  3. 3 When ready to grill, sprinkle sea bass with salt and pepper. Place fish on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 to 17 minutes or until fish flakes easily with fork. Do not turn. Serve sea bass with lime butter and tomato-onion relish.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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