SEA BASS GRILLED IN CORN HUSKS WITH COMPOUND BUTTER
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.
Provided by CookGordon
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
- 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.
- Season the fish well with salt and pepper. Now, place a slice of compound butter (approx. 2 tsp.) on top of the fish.
- 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.
- Grill packets over medium heat. They'll poach and steam in the packets so you don't need to turn them over.
- Cook about 10 minutes per inch of thickness.
- To serve, present fish in the grilled corn husk. Remove one knot and pull back top husk (like it's on a hinge).
- 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.
- Nutritional Information per serving: Calories 130: Total Fat 7(G): Calories from fat: 49%: Sodium 257(MG): Carb 0(G).
Nutrition Facts : Calories 730.9, Fat 71.4, SaturatedFat 44.3, Cholesterol 229.9, Sodium 151, Carbohydrate 2.4, Fiber 0.5, Sugar 1.1, Protein 22.2
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Edmon Jovial
[email protected]I love this recipe! It's a great way to impress your guests.
parker hobdey
[email protected]This recipe is a great way to cook fish if you're short on time. It's quick and easy to make.
Muhmmad Sufiyan
[email protected]I added some chopped fresh herbs to the compound butter, and it really took the dish to the next level.
Debbie Parsons
[email protected]I'm not a fan of corn husks, so I substituted aluminum foil. It worked just as well.
Danish Toofan
[email protected]This recipe is just okay. I've had better.
Evelyn Schaap
[email protected]I've tried this recipe a few times, and I've never been able to get the corn husks to stay on the fish.
Sawaira Khan
[email protected]This recipe is way too complicated. I ended up just grilling the fish without the corn husks.
FAZAL SUBHAN FAZAL SUBHAN
[email protected]I'm not sure what I did wrong, but my fish didn't come out as flaky as I would have liked.
Darlene Asbell
[email protected]This is a great recipe for a summer cookout.
Bryana Salazar
[email protected]I found that the fish cooked a little faster than the recipe said, so I had to keep a close eye on it.
YRocha _33
[email protected]This recipe is a bit time-consuming, but it's worth it. The end result is a delicious and impressive dish.
Saga Awad
[email protected]I made this recipe for my family last night, and they loved it! The corn husks gave the fish a really nice smoky flavor.
Gebrela Ashebir
[email protected]This is one of my go-to recipes for special occasions. It's always a crowd-pleaser.
mkএম কে yyy
[email protected]I'm not a huge fan of fish, but this recipe changed my mind. The sea bass was so flaky and tender, and the compound butter was the perfect complement.
Eli Stoudemire
[email protected]I've made this recipe a few times now, and it's always a hit with my guests.
lala xan
[email protected]This recipe was an absolute delight! The sea bass was cooked to perfection, and the corn husks added a unique and delicious flavor.