Grilled Sea Bass with Citrus-Olive Butter

 

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.