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Oven-Roasted Boston Scrod
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
Blackened Sea Bass
Yield: Makes 4 servings
Ingredients:
Hardwood charcoal*
2
teaspoons paprika
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)
Lemon halves
Fresh dill sprigs for garnish
Preparation:
1.
Prepare grill for direct cooking using hardwood charcoal.
2.
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.
3.
Dip sea bass into melted butter, evenly coating both sides. Sprinkle both sides of sea bass evenly with paprika mixture.
4.
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.
Nutritional Information:
| Serving Size: 1 fillet | |
| Sodium | 411 mg |
| Protein | 21 g |
| Fiber | <1 g |
| Carbohydrate | 1 g |
| Cholesterol | 71 mg |
| Saturated Fat | 6 g |
| Total Fat | 12 g |
| Calories from Fat | 54 % |
| Calories | 195 |
Dietary Exchange:
| Fat | 1 |
| Meat | 3 |
This recipe appears in:
Southern
