You could also sautee the seabass if you don't have access to a grill (which is my case most of the time). I suggest having some good bread nearby to sop up the melted butter that is left on your plate. I am going to use leftovers on my filets tomorrow. You will have leftover butter, but save it for bread or another dish. Remove from the grill and top with pats of the herb butter. The fish should be firm, but still a little moist in the center. Place on the grill and cook for about 6-10 minutes per side, depending on thickness. Rub the seabass with olive oil and season with salt and pepper. Remove from the food processor and place on a piece of plastic wrap. Add the zest, juice and salt and pepper and pulse again. Cut up the butter in 4 to 5 pieces and place in the processor, pulse until combined with the herbs. ![]() In a food processor, chop the basil, parsley and garlic. ![]() It just melts in your mouth and is so buttery.ġ stick of unsalted butter at room temperatureġ lb of Chilean Sea Bass (or other white fish, halibut would be good as well) We wanted something atypical, so I picked up some Chilean Sea Bass. I then stopped by my happy place, The Fresh Market, to get some fish. ![]() I picked up some filets at Land and Sea today, which we will make tomorrow night. 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 am housesitting and doggysitting for my parents while they're at the beach with my younger brothers.
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