What’s Cooking in Gail’s Kitchen? Bright Ideas: Lemon Butter Chilean Sea Bass! Anyone, besides me, a fan of butter on seafood? Lobster. Crab Legs. Chilean Sea Bass. Shrimp. Scallops. You name it…if the seafood is slightly sweet, mild in flavor, moist and tender, or flaky yet firm, I practically kick everything else to the curb in favor of rich and decadent seafood. Now that I live in Florida, I can stretch my palate a bit with fresh seafood harvested or caught off the coastline. Not only does it support local fishermen, it also puts me in touch with seafood retail markets that thrive on this economy. And, yes, I’m spoiled. Some of the vendors even come directly to my community on a weekly basis. I see more fish in my future.
LEMON BUTTER CHILEAN SEA BASS
2 8-ounce Chilean Sea Bass fillets
1/4 cup salted butter
1/8 teaspoon garlic powder
1/8 teaspoon parsley flakes
Juice of fresh 1/2 lemon
Preheat gas grill to 400°. Form a piece of aluminum foil into a baking sheet to accommodate the fillets. Be sure to raise the sides to contain the buttery juices. Spray foil with nonstick oil. Set aside. In a microwave-safe dish, warm the salted butter. Add garlic powder, parsley flakes, and lemon juice. Gently whisk. Wash Chilean sea bass fillets; pat dry with a paper towel. Before placing the fillets on the foil, brush both sides with melted lemon butter. Save the extra butter mixture for serving. Grill the Chilean Sea Bass for 5-6 minutes with the lid closed to maintain the internal temperature. Turn the grilled sea bass and repeat cooking time 5-6 minutes longer for even grilling. Brush with remaining butter mixture. Serve immediately.