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Grilled Chilean Bass

Grilled Chilean Bass
  • Prep 30 min
  • Total 0 min
  • Ingredients 11
  • Servings 2
Fishing for recipes for two? You've just netted a great one!
Updated March 3, 2005

Ingredients

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

Steps

  • 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.

  • To broil sea bass, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide.

Nutrition Facts

Serving Size: 1/2 of Recipe
Calories
280
Calories from Fat
140
Total Fat
15g
23%
Saturated Fat
8g
40%
Cholesterol
100mg
33%
Sodium
570mg
24%
Total Carbohydrate
3g
1%
Dietary Fiber
1g
4%
Sugars
1g
Protein
32g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
25%
25%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
4 1/2 Very Lean Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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