Skinless Bass Recipes For Houseboat Grilling

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SKINLESS BASS RECIPES FOR HOUSEBOAT GRILLING



Skinless Bass Recipes for Houseboat Grilling image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 14

2 (8-ounce) striper fillets, skin removed
Olive oil, to taste
2 tablespoons lemon dill Parmesan sauce (store bought or make your own)
Crushed garlic croutons, to taste
1 tablespoon shredded Parmesan
Salt and pepper
2 (8-ounce) striper fillets, skin on
Chopped tomato
Diced shallots
Chopped cilantro leaves
Sweet peppers, chopped
Chives
Garlic
Olive oil

Steps:

  • Place 2 fillets and place on a sheet of tin foil. Lightly cover them with olive oil, and then drizzle 2 tablespoons of lemon dill Parmesan sauce over each fillet. Sprinkle crushed garlic croutons generously over them and top with 1 tablespoon of cheese over the fillets. Fold tin foil sheets inward to hold juices in. Place these on your grill for about 20 minutes.
  • Take the skin-on fillets and cover both sides with olive oil, salt and pepper. Place directly on BBQ and cook for about 20 minutes. You may score the skin side with a knife to keep filet from curling.
  • Meanwhile, combine all the ingredients for the dressing. Set aside and leave at room temperature.
  • Remove the skinned fillets from the grill and serve with asparagus and angel hair pasta.
  • Transfer the skin-on fillets to a serving platter and generously spoon some of the Tomato Shallot dressing.

GRILLED SEA BASS WITH LEMON CAPER BUTTER SAUCE



Grilled Sea Bass with Lemon Caper Butter Sauce image

This is amazing tasting sauce just the right balance of creamy, salty, and sour.

Provided by barbara lentz

Categories     Seafood

Time 15m

Number Of Ingredients 8

4 4 oz sea bass fillets skinless
3 Tbsp lemon juice
1 Tbsp white wine vinegar
1 small shallot minced
1/2 c cold butter cut into pieces
1 Tbsp each drained capers and fresh parsley chopped
salt and pepper to taste
2 tsp lemon zest for sprinkling

Steps:

  • 1. On a grill or grill pan. Cook the fish until no longer pink but still flaky. Turning to get good grill marks.
  • 2. To make the sauce In a small saucepan add the lemon juice, vinegar, and shallots Cook until the liquid is reduced to about 2 tbsp.
  • 3. Add the butter one pat at a time whisking constantly until melted and creamy looking. Stir in the capers, parsley and taste and adjust for salt and pepper.
  • 4. Place the sauce on the plate then top with fish fillet. Sprinkle a little lemon zest on top

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