Best Grilled Sea Bass With Tomatoes And Herb Cream Sauce Recipes

GRILLED SEA BASS

Grilled Sea Bass image

This is a truly flavorful dish with a lovely plate presentation. My mom and I experimented and made this for lunch. It came out so good I promptly went to the fish market so I could make it for my dinner guests that night. YUMMY!

Provided by ZSTYLIN

Categories BBQ & Grilling Seafood

Time 40m

Yield 6

Number Of Ingredients 10

Ingredients

¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon paprika
lemon pepper to taste
sea salt to taste
2 pounds sea bass
3 tablespoons butter
2 large cloves garlic, chopped
1 tablespoon chopped Italian flat leaf parsley
1 ½ tablespoons extra virgin olive oil

Steps:

Preheat grill for high heat.
In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt. Sprinkle seasonings onto the fish.
In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted, and set aside.
Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with olive oil before serving.

Nutrition Facts : Calories 231.6 calories, Carbohydrate 0.8 g, Cholesterol 77.9 mg, Fat 12.2 g, Fiber 0.1 g, Protein 28.2 g, SaturatedFat 4.9 g, Sodium 237 mg, Sugar 0.1 g

GRILLED SEA BASS WITH TOMATOES AND HERB CREAM SAUCE

GRILLED SEA BASS WITH TOMATOES AND HERB CREAM SAUCE image

Categories Dinner

Yield 4

Number Of Ingredients 11

Ingredients

4 tablespoons minced shallots
4 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 cup whipping cream
2 teaspoons minced fresh thyme
1 1/2 cups diced seeded plum tomatoes
1/3 cup plus 1 tablespoon olive oil
2 tablespoons minced fresh basil
1 1/2 tablespoons minced fresh oregano
1 1/2 tablespoons minced fresh tarragon
4 6-ounce sea bass fillets

Steps:

Combine 2 tablespoons shallots, 2 tablespoons lemon juice and vinegar in heavy small saucepan. Boil until almost no liquid remains in saucepan, about 5 minutes. Add cream and thyme; simmer until reduced to sauce consistency, about 6 minutes. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill.) Combine tomatoes, 1/3 cup oil, basil, oregano, tarragon, 2 tablespoons shallots and 2 tablespoons lemon juice in medium bowl. Season with salt and pepper. Cover and let stand 1 hour at room temperature. Prepare barbecue or preheat broiler. Brush fish with 1 tablespoon oil. Sprinkle with salt and pepper. Grill or broil fish until opaque in center, about 4 minutes per side. Divide fish among plates. Bring sauce to simmer; spoon around fish. Top fish with tomato mixture; serve.

GRILLED SEA BASS WITH OREGANO AND TOMATOES

Grilled Sea Bass with Oregano and Tomatoes image

Categories Tomato Low Carb Bass Summer Grill/Barbecue Oregano Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

4 tablespoons olive oil
4 garlic cloves, minced
6 6- to 8-ounce sea bass fillets
5 ounces fresh shiitake mushrooms, stems discarded, caps sliced (about 3 cups)
4 large plum tomatoes, chopped
3/4 cup pitted brine-cured black olives (such as Kalamata), halved
1/4 cup chopped fresh oregano
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
3 anchovy fillets, minced
1 tablespoon drained capers

Steps:

Prepare barbecue (medium-high heat). Mix 2 tablespoons oil and half of minced garlic in small bowl. Brush garlic oil on both sides of fish. Sprinkle fish with salt and pepper.
Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add mushrooms and remaining garlic; sauté 5 minutes. Add tomatoes and next 6 ingredients. Reduce heat to medium-low; cook 5 minutes to blend flavors. Season sauce with salt and pepper. Remove from heat. Cover and keep warm.
Grill fish just until opaque in center, about 3 minutes per side. Transfer to plates. Top with sauce and serve.