Grilled Bass Recipes

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GRILLED STRIPED BASS



Grilled Striped Bass image

We serve the fillets over our Corn and Clam Chowder Sauce, but they are also delicious on their own, with just a sprinkling of lemon juice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
Few sprigs thyme or oregano
2 garlic cloves, smashed
1/8 teaspoon freshly ground pepper
4 fillets striped bass, skin on (about 6 ounces each)
Coarse salt
Fresh chives, cut into 3/4-inch lengths, for garnish (optional)
Lemon wedges, for garnish (optional)

Steps:

  • Combine oil, lemon juice, thyme or oregano, garlic, and pepper in a large shallow bowl. Add fish to marinade, and turn to coat; cover with plastic wrap, and place in the refrigerator 30 minutes.
  • Heat a grill or grill pan over medium-high heat. Remove fish from marinade, letting excess drip off. Place on grill, skin side down, and season with salt. Grill until skin is lightly browned and starting to crisp. Carefully turn fillets, and cook until well browned and cooked through (center will be opaque), 5 to 6 minutes. Garnish with chives and lemon wedges, if desired. Serve hot or at room temperature.

GRILLED SEA BASS WITH GARLIC BUTTER



Grilled Sea Bass With Garlic Butter image

Grilling is a wonderful yet simple way to prepare sea bass. The garlic butter sauce blends nicely with the mild flavor of this light and tender fish.

Provided by Derrick Riches

Categories     Entree     Dinner     Lunch

Time 25m

Yield 4

Number Of Ingredients 12

For the Garlic Butter Sauce:
3 tablespoons butter
1 medium lemon, juiced
2 cloves garlic , minced
2 tablespoons finely chopped Italian parsley
For the Fish:
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon sea salt
2 pounds sea bass filets
1 1/2 tablespoons extra-virgin olive oil

Steps:

  • Gather the sauce ingredients.
  • Combine the butter, lemon juice, garlic, and parsley in a small saucepan over medium-low heat.
  • Cook until the butter has melted. Set aside.
  • Gather the remaining ingredients.
  • Preheat the grill to medium-high heat. Combine the garlic powder, paprika, onion powder, and salt in a small bowl.
  • Sprinkle the seasoning mixture on both sides of the fish.
  • Right before placing the fish on the grill, make sure to clean and oil the grill grates to keep the fish from sticking during the cooking process. This can be achieved by using a large pair of tongs, folded paper towels, and a high smoke point oil (canola oil, peanut oil, or sunflower oil; olive oil will work in a pinch). Dip the paper towel into the oil and run it across the grates at least 3 times to create a nonstick surface.
  • Place the fish on the grill and cook for 5 to 7 minutes. Turn the fish and baste it with the butter sauce. Cook for about 5 to 7 more minutes.
  • Once the fish reaches an internal temperature of at least 145 F, remove it from the heat, and drizzle it with olive oil.

Nutrition Facts : Calories 416 kcal, Carbohydrate 4 g, Cholesterol 143 mg, Fiber 1 g, Protein 54 g, SaturatedFat 8 g, Sodium 400 mg, Sugar 1 g, Fat 20 g, ServingSize 4 servings, UnsaturatedFat 0 g

GRILLED BASS



Grilled Bass image

Make and share this Grilled Bass recipe from Food.com.

Provided by Dancer

Categories     Bass

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

2 (6 ounce) largemouth bass fillets, skin removed
1 tablespoon margarine or 1 tablespoon butter, softened
4 slices red onions (thin slices)
2 tablespoons sliced almonds
1/4 cup sliced green onion
1/8 teaspoon salt
1/8 teaspoon white pepper or 1/8 teaspoon lemon pepper
paprika

Steps:

  • Prepare grill for medium-direct heat.
  • Grease the center of a 20 x 18 inch sheet of heavy duty aluminum foil with margarine.
  • Arrange 2 slices each of red onion and lemon over the margarine.
  • Sprinkle with one tablespoon of almonds and half of the green onions.
  • Arrange the fillets in a single layer over the onions, lemon and almonds.
  • Top with remaining red and green onions, lemon and almonds.
  • Sprinkle lightly with salt, pepper and paprika.
  • Fold the long sides of the foil together in locked folds.
  • Fold and crimp short ends; seal tightly.
  • Place the packet directly on the cooking grate.
  • Grill, covered, for 11 to 15 minutes, or until the fish is firm and opaque, and just begins to flake.

Nutrition Facts : Calories 293.9, Fat 14.9, SaturatedFat 2.5, Cholesterol 115.6, Sodium 333.7, Carbohydrate 5, Fiber 1.4, Sugar 1.8, Protein 33.9

GRILLED CHILEAN SEA BASS



Grilled Chilean Sea Bass image

Provided by Food Network

Categories     main-dish

Yield 4

Number Of Ingredients 29

1-ounce coriander, dried and ground
1/2-ounce lemon pepper
1/4-ounce arbol chili, dried and ground
1/4-ounce allspice
1/4-ounce cinnamon
1/4-ounce salt
1/4-ounce achiote paste
1 egg yolk*
1 teaspoon water
3 teaspoons Sherry wine vinegar
1 tablespoon lemon juice, fresh
2/3 cup olive oil
2 teaspoons mint leaves
1 tablespoon onion, minced
2/3 teaspoon lemon pepper
1/4-ounce chives
4 (7-ounce) Sea Bass fillets
Salt
1/2 habanero pepper, dried
1/3 ancho chili pepper, dried
1/3 papaya, chopped
1/3 mango, chopped
1/2 Roma tomato, diced
3 teaspoons Sherry wine vinegar
1 teaspoon cilantro, finely chopped
1 teaspoon mint, finely chopped
1 tablespoon onion, diced
1/2 teaspoon garlic, minced
1/3 teaspoon steak salt blend

Steps:

  • For the Arbol Chili Rub: In a dry sauce pot, heat and stir coriander, lemon pepper, arbol chili, allspice, cinnamon, salt, and achiote paste until it just starts to smoke and flavors are released. Transfer to a blender or food processor and grind until it is powder. Remainder may be stored in an airtight container.
  • For the Lemon Mint Vinaigrette: In a mixing bowl, whip egg yolk and water. Place in a blender, add 1/3 of the vinegar and lemon juice. On high speed, drizzle in approx. 2/3 of the olive oil. Add remainder of the vinegar and lemon juice and drizzle in the rest of the olive oil, add mint, onions, lemon pepper, and chives. Refrigerate immediately.
  • Rub fillets with Arbol Chili Rub and salt and grill to 130 degrees (medium). Drizzle plate with Lemon Mint Vinaigrette and top with Habanero Salsa (recipe follows). Serve with rice of your choice.
  • Soak the habaneros and anchos in hot water to soften. De-seed (use gloves) and remove stems before they are diced. Combine remaining ingredients in a mixing bowl. Transfer to a storage container and refrigerate.
  • Yield: 4 servings

GRILLED SEA BASS



Grilled Sea Bass image

This is a truly flavorful dish with a lovely plate presentation. My mom and I experimented and made this for lunch. It came out so good I promptly went to the fish market so I could make it for my dinner guests that night. YUMMY!

Provided by ZSTYLIN

Categories     BBQ & Grilling     Seafood

Time 40m

Yield 6

Number Of Ingredients 10

¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon paprika
lemon pepper to taste
sea salt to taste
2 pounds sea bass
3 tablespoons butter
2 large cloves garlic, chopped
1 tablespoon chopped Italian flat leaf parsley
1 ½ tablespoons extra virgin olive oil

Steps:

  • Preheat grill for high heat.
  • In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt. Sprinkle seasonings onto the fish.
  • In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted, and set aside.
  • Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with olive oil before serving.

Nutrition Facts : Calories 231.6 calories, Carbohydrate 0.8 g, Cholesterol 77.9 mg, Fat 12.2 g, Fiber 0.1 g, Protein 28.2 g, SaturatedFat 4.9 g, Sodium 237 mg, Sugar 0.1 g

GRILLED CHILEAN SEA BASS



GRILLED CHILEAN SEA BASS image

Our Grilled Chilean Sea Bass is marinated in garlic, fresh thyme, and olive oil, then grilled to perfection! This simple, clean eating recipe adds a wonderful flavor without overpowering the beautiful, silky texture and delicate taste of this fish. Serve with our Fresh Roasted Red Pepper Sauce, or to add a lemony touch, see our Notes Section!

Provided by Pimp My Recipe

Categories     Main Dishes, Dairy Free, Gluten Free, Keto, Healthy, Quick and Easy, Entertaining

Time 2h17m

Number Of Ingredients 7

¼ cup extra virgin olive oil (see Note #1)
1 tablespoon garlic, thinly sliced (about 3 large cloves)
1 tablespoon fresh thyme leaves, very roughly chopped
1 ½ pounds Chilean sea bass fillets (about 6 ounces each, and same thickness)
½ teaspoon Kosher salt (or to taste)
¼ teaspoon ground white pepper (or black pepper)
Garnish: 4 sprigs of fresh thyme

Steps:

  • Remove any large bones from the Chilean sea bass, and slice into 4 fillets (about 6 ounces each - see Note #2). In a large Ziploc freezer bag (or medium glass bowl), add olive oil, sliced garlic, and chopped thyme leaves, and mix to combine (see Note #1). Place the fish in the Ziploc freezer bag (or mixing bowl), and seal the bag well. Smoosh the marinade around to coat each piece (or use tongs to turn the fish over in the marinade, and cover the bowl with plastic wrap). Refrigerate for 2 hours.
  • Remove the fish from the fridge about 10 minutes before you are ready to grill, and transfer the fish to a plate (discard the marinade). Brush off excess bits of garlic (see Note #3), then season both sides of the fish with salt and pepper. Loosely cover with plastic wrap and leave at room temperature for a total of 5-10 minutes before grilling.
  • Clean and prepare the grill on medium heat (to medium-high based on your grill), then place each fillet over indirect heat, and grill with the lid closed for about 3-4 minutes on each side (depending on thickness - See Note #4). Remove fish to a clean plate, and loosely cover with foil (about 5 - 10 minutes) while you plate your other side dishes. Serve on its own with a sprig of fresh thyme, and with our Fresh Roasted Red Pepper Sauce (or your sauce of your choice).

Nutrition Facts : Calories 234.67, Fat 10.28, SaturatedFat 1.94, Carbohydrate 1.14, Fiber 0.28, Sugar 0.02, Protein 31.23, Sodium 430.81, Cholesterol 49.00

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