Blackened Sea Bass
Makes 4 servings
|1||teaspoon garlic salt|
|1||teaspoon dried thyme leaves, crushed|
|1/4||teaspoon white pepper|
|1/4||teaspoon ground red pepper|
|1/4||teaspoon black pepper|
|3||tablespoons butter or margarine|
|4||skinless sea bass or catfish fillets (4 ounces each)|
|Fresh dill sprigs for garnish|
*Hardwood charcoal takes somewhat longer than regular charcoal to become hot, but results in a hotter fire than regular charcoal. A hot fire is necessary to seal in juices and cook fish quickly. If hardwood charcoal is not available, scatter dry hardwood, mesquite or hickory chunks over hot coals to create a hot fire.
- Prepare grill for direct cooking using hardwood charcoal.
- Meanwhile, combine paprika, garlic salt, thyme and white, red and black peppers in small bowl; mix well. Set aside. Melt butter in small saucepan over medium heat. Pour melted butter into pie plate or shallow bowl. Cool slightly.
- Dip sea bass into melted butter, evenly coating both sides. Sprinkle both sides of sea bass evenly with paprika mixture.
- Place sea bass on grid. (Fire will flare up when sea bass is placed on grid, but will subside when grill is covered.) Grill sea bass, on covered grill, over hot coals 4 to 6 minutes or until sea bass is blackened and flakes easily when tested with fork, turning halfway through grilling time. Serve with lemon halves. Garnish, if desired.
|Serving Size:||1 fillet|
|Saturated Fat||6 g|
|Total Fat||12 g|
|Calories from Fat||54 %|
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