Grilled Chilean Bass

Name: Grilled Chilean Bass
Prep time: 30 min
Yield: 2
Cuisine: Chilean
Ingredients: 2 tablespoons butter, softened; 1 tablespoon chopped fresh parsley; 2 teaspoons grated lime peel; 1/2 teaspoon lime juice; 1/4 cup finely chopped tomato; 2 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

3 Ratings

1 Reviews

0 Questions

Prep 30 min
Total 0 min
Ingredients 11
Servings 2

Fishing for recipes for two? You've just netted a great one!

By Pillsbury Kitchens

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.