Friday, August 21, 2009

Grilled Chilean Sea Bass with a Basil, Garlic Butter

I am housesitting and doggysitting for my parents while they're at the beach with my younger brothers. I am taking full advantage by using their grill, and if the weather cooperates, I'll be using the pool this weekend as well. I picked up some filets at Land and Sea today, which we will make tomorrow night. I then stopped by my happy place, The Fresh Market, to get some fish. We wanted something atypical, so I picked up some Chilean Sea Bass. It was expensive, but well worth it. It almost tasted like lobster. It just melts in your mouth and is so buttery.

handful of flat leaf parsley
10 leaves of basil
2 cloves of garlic
1 stick of unsalted butter at room temperature
zest and juice of half a lemon
salt and pepper to taste
1 lb of Chilean Sea Bass (or other white fish, halibut would be good as well)
olive oil

In a food processor, chop the basil, parsley and garlic. Cut up the butter in 4 to 5 pieces and place in the processor, pulse until combined with the herbs. Add the zest, juice and salt and pepper and pulse again. Remove from the food processor and place on a piece of plastic wrap. Wrap and form back into a log. Refrigerate until ready for it.

Preheat the grill to medium-low heat. Rub the seabass with olive oil and season with salt and pepper. Place on the grill and cook for about 6-10 minutes per side, depending on thickness. The fish should be firm, but still a little moist in the center. Remove from the grill and top with pats of the herb butter. Serves two.

You will have leftover butter, but save it for bread or another dish. I am going to use leftovers on my filets tomorrow. I suggest having some good bread nearby to sop up the melted butter that is left on your plate. You could also sautee the seabass if you don't have access to a grill (which is my case most of the time).

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