Tailgate recipe#8 Grilled Sea Bass with Citrus-Olive Butter
Grilled Sea Bass with Citrus-Olive Butter
2 tablespoons butter or margerine
1 tablespoon finely chopped Kalamata olives
2 teaspoons chopped fresh parsley
1/2 teaspoon balsamic vinegar
1/4 teaspoon grated orange peel
1-lb sea bass (1 inch thick)
1 tablespoon olive or vegetable oil
1/4 teaspoon salt
1/8 teaspoon pepper
In a small bowl, mix all Citrus-Olive Butter ingredients. Refrigerate 30 minutes or until firm.
Heat coals or gas, brush all surfaces of fish with oil; sprinkle with salt and pepper.
Cover and grill fish over medium heat 10-13 minutes, turning fish after 5 minutes, until fish flakes easily with fork. Serve with Citrus-Olive Butter.