Grilled Chilean Bass
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Updated Mar 3, 2005
Fishing for recipes for two? You've just netted a great one!
Grilled Chilean Bass
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- Prep Time 30 min
- Total 0 min
- Ingredients 11
- Servings 2
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
Instructions
-
Step1Heat 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.
-
Step2In medium bowl, combine all relish ingredients; toss to mix well. Let stand while preparing sea bass.
-
Step3When 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.
Nutrition
280
Calories
15g
Total Fat
32g
Protein
3g
Total Carbohydrate
1g
Sugars
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;Tips from the
Pillsbury Kitchens
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