Ingrédients pour Sea Bass Grilled In Corn Husks With Compound Butter
- Sea Bass Fillets
- 8-10 fresh corn husks
- Salt And Pepper
- Unsalted Butter
- Tomato Paste
- Fresh Basil
- Fresh Cilantro
- Fresh Lime Juice
- Lime Zest
- Shallot
- Fresh Lemon Juice
- Lemon Zest
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Sea Bass Grilled In Corn Husks With Compound Butter? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Sea Bass Grilled In Corn Husks With Compound Butter
- Prepare the corn husks: Soak fresh corn husks in warm water for at least 30 minutes to soften. Drain well.
- Prepare the compound butter: Choose your favorite recipe from the options provided (recipes not included in this JSON, but assumed to exist), and make enough to yield 2 tsp of butter per sea bass fillet.
- Prepare the sea bass: Pat the sea bass fillets dry with paper towels. Season generously with salt and pepper.
- Assemble the packets: Lay out a corn husk, place a sea bass fillet in the center, top with 2 teaspoons of compound butter, and fold the husk over the fish, tucking in the sides to create a sealed packet.
- Grill the packets: Preheat your grill to medium heat (approximately 350°F). Place the corn husk packets on the grill grates and cook for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork. You may need to rotate the packets halfway through for even cooking.
- Serve: Carefully remove the packets from the grill and let them rest for a few minutes before opening. Serve the sea bass directly in the corn husk, allowing the delicious butter sauce to cascade over the fish. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
4g
Fat
221g
Carbs
0g
