Best Grilled Sea Bass With Lemon Caper Butter Sauce Recipes

Sea Bass with Lemon and Caper Sauce image

Provided by Food Network

Time 1h

Yield 2 servings

Number Of Ingredients 14

2 (6-ounce) sea bass fillets
Salt and freshly ground white pepper
1 ounce olive oil
6 ounces butter
1/2 cup bread (white, brioche or baguette), crust trimmed, cut into 1/2-inch cubes
8 ounces assorted baby vegetables (baby carrots, baby turnips, asparagus tips, yellow zucchini), blanched in salted boiling water
1/4 cup brunoise red bell peppers
1 tablespoon minced shallots
1/4 cup chopped lemon sections and juice
2 tablespoons minced parsley leaves
2 tablespoons minced chives
1 teaspoon minced tarragon leaves
1 tablespoon capers
1 tablespoon caper berries, halved lengthwise

Steps:

Preheat oven to 350 degrees F.
Season sea bass fillets with salt and pepper. In a saute pan, over high heat, add the olive oil and sear fish fillets skin side down first, for 3 minutes or until golden brown. Turn fish over and cook another 4 minutes or until cooked through.
Meanwhile, prepare the croutons. Melt 2 tablespoons of butter. Toss with bread cubes and transfer to a baking sheet. Bake in oven for 4 minutes or until crisp and golden in color. Transfer to a small bowl and set aside.
In another saute pan, heat 2 tablespoons of butter. Over high heat, saute the baby vegetables until glazed. Divide into 2 and mound in center of plate. Keep warm.
Add the remaining 2 ounces of butter to the fillets and baste them with the butter. Place a fillet and the red peppers on top of the vegetables. Sprinkle half of the croutons on top and around each fillet. To butter, add shallots and continue to cook until butter turns brown. Deglaze with lemon juice, and add the lemon pieces, parsley, chives, tarragon, capers, and caper berries. When heated, pour half over and around each fillet. Serve immediately.
Note: if sea bass is not available, any firm white fish can be substituted.

Grilled Sea Bass with Lemon Caper Butter Sauce image

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