Sea Bass Grilled in Corn Husks With Compound Butter |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is from a Cuisine magazine. Cooking fish in corn husk packets poaches and steams the fish so that you don't have to turn it over. The corn husks also make a neat presentation since the fish is served in the packet. Note: I have included the nutritional breakdown in the recipe because Zaar is calculating based on the 3 butter recipes included. You will only use 2 tsp. butter per fish, but I am including 3 choices which all work well with this fish. These compound butters can be made in advance and can be frozen and cut into medallions as needed. When these butters melt, they become a sauce, not just melted butter and taste good on a variety of meats, vegetables and pasta. Ingredients:
4 (4 ounce) sea bass fillets (or other whitefish) |
12 corn husks, soaked in hot water for 5 minutes (sanitizes and prevents burning on grill) |
salt and pepper |
1/2 cup unsalted butter |
2 tablespoons tomato paste |
2 tablespoons fresh basil, chopped |
1/2 cup unsalted butter |
1 tablespoon fresh cilantro, chopped |
1 teaspoon fresh lime juice |
1 teaspoon lime zest, minced |
1/2 cup unsalted butter |
1 tablespoon shallot, minced |
1 teaspoon fresh lemon juice |
1 teaspoon lemon zest, minced |
Directions:
1. To make the Compound Butter - Beat room temperature butter with a fork until creamy. Once it is smooth, add remaining ingredients and blend until all the ingredients are distributed evenly throughout the butter. Place a square of plastic wrap (like Saran Wrap) on the counter and mound the butter in a line down the center. Shape the butter into a cylinder and wrap the plastic around the butter, rolling it back and forth to shape. Twist the ends tightly and pull them at the same time, this forms a perfectly round, smooth log. Refrigerate or freeze until firm.
2. To prepare the fish - Soak 12 of the larger outer husks in hot water for 5 minutes. Put two soaked husks on work surface, one on top of the other. The two layers will keep the fish from burning. Place fish fillet centered in the cradle of the husk.
3. Season the fish well with salt and pepper. Now, place a slice of compound butter (approx. 2 tsp.) on top of the fish.
4. Place another husk on top of the fish and tuck into bottom husk. Make the pouch as gap-free as possible. Secure both ends of the packet with soaked cotton string.
5. Grill packets over medium heat. They'll poach and steam in the packets so you don't need to turn them over.
6. Cook about 10 minutes per inch of thickness.
7. To serve, present fish in the grilled corn husk. Remove one knot and pull back top husk (like it's on a hinge).
8. Doneness: If you're unsure about the timing test for doneness, use an instant read thermometer. Insert it through the packet into the thickest part of the fish. It's done when temp hits 125 - 130°F.
9. Nutritional Information per serving: Calories 130: Total Fat 7(G): Calories from fat: 49%: Sodium 257(MG): Carb 0(G).
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