Grilled Chilean Bass

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By Pillsbury Kitchens

March 3, 2005

Butter

tablespoons butter, softened

tablespoon chopped fresh parsley

teaspoons grated lime peel

1/2

teaspoon lime juice

1/4

cup finely chopped tomato

tablespoons finely chopped green onions

1/2

teaspoon finely chopped fresh jalapeño chile

Dash salt

3/4

lb. Chilean sea bass, cut into 2 serving-sized pieces, skin removed

1/4

teaspoon salt

1/4

teaspoon pepper

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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

In medium bowl, combine all relish ingredients; toss to mix well. Let stand while preparing sea bass.
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.