Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Yield: 4 servings
- 4 boneless, skinless chilean sea bass filets, 6 ounces each
- sea salt & freshly ground black pepper to taste
- 1/2 cup basil
- 1/2 cup or 1 stick salted butter, room temperature
- Juice & Zest of 1 Lemon
- 2 tablespoons basil chiffonade for garnish
Mix butter, basil, lemon juice & zest together. Season with salt & pepper.
Spread on a piece of parchment paper and roll into a log shape. Twist the ends so it can be sliced and saved for future use. Store in refrigerator for up to 5 days or 6 months in the freezer.
Oil hot grill grates and grill sea bass on both sides for about 5 minutes (depending upon thickness of meat).
Fish should have some color, but not be burnt. The internal temp should read 145 degrees F and flesh should be opaque.
Lightly spread (so that fish does not flake) one slice (about 1 T) of herbed butter on fish and garnish with basil chiffonade.
Think Out of the Ice Box: Try using the sauce recipe for the Soy Ginger Marinated Salmon. Sea Bass only needs to marinade for about 1/2 hour before cooking.