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| 2 | tablespoons butter or margarine, softened |
| 1 | tablespoon finely chopped kalamata olives |
| 2 | teaspoons chopped fresh parsley |
| 1/2 | teaspoon balsamic vinegar |
| 1/4 | teaspoon grated orange peel |
|
| 1 | sea bass fillet, about 1 inch thick (1 lb) |
| 1 | tablespoon olive or vegetable oil |
| 1/4 | teaspoon salt |
| 1/8 | teaspoon pepper |
| 1. | In small bowl, mix Citrus-Olive Butter ingredients. Refrigerate about 30 minutes or until firm. |
| 2. | Heat gas or charcoal grill. Brush all surfaces of fish fillet with oil; sprinkle with salt and pepper. |
| 3. | Place fish on grill over medium heat. Cover grill; cook 10 to 13 minutes, turning fish after 5 minutes, until fish flakes easily with fork. Serve with Citrus-Olive Butter. |
|
| You could use tuna or halibut fillets instead of the sea bass.
|
|
| Sea bass describes several varieties of saltwater fish of the drum or grouper family. Sea bass has firm, lean to moderately fat flesh that can be baked, grilled, poached or fried. If there is skin on the fish, it can be removed with a very sharp knife. |
|
| Serve the grilled fish with wild rice salad from the deli and a sliced fresh tomato drizzled with Italian dressing. |
Nutrition Information:
170 ( 90); 11g ( 4 1/2g, 0g); 70mg; 290mg; 0g ( 0g, 0g); 19g 6%; 0%; 0%; 2% 0 ; 0 ; 2 1/2 ; 1/2 0