Recipe by Diane Ludy
Found that our Butcher's Block market in Vegas started carrying seafood and couldn't resist the fresh sea bass. The natural flavor of the fish is complimented by a slightly spicy coating, seared, then completed with a delicate garlic butter sauce.
- 1⁄4 teaspoon ground black pepper
- 1⁄4 teaspoon salt
- 1⁄8 cup lemon juice
- 2 bay leaves
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon garlic salt
- 1⁄4 teaspoon onion flakes
- 1⁄2 teaspoon lemon pepper seasoning
- 1⁄2 teaspoon Emeril's Original Essence
- 4 tablespoons I Can't Believe It's Not Butter! Spray
- 1 teaspoon savory
- 3 garlic cloves, minced
- 1 tablespoon parsley flakes
- 1 1⁄2 lbs sea bass
- olive oil flavored cooking spray
Directions See How It's Made
- Marinate sea bass in a bag with bay leaf, pepper, salt and lemon juice in fridge for 30 minutes or more.
- Spray grill with olive oil.
- Heat grill.
- Saute butter, garlic, savory and parsley in shallow pan, either on grill on on stove.
- Mix cayenne, garlic salt, onion flakes, lemon pepper, and Essence in small dish.
- Coat sea bass on all sides with spice mix.
- Grill sea bass on high heat for 6 minutes, flip, top with butter, grill 6 more minutes, flip and fire grill for another 2 minutes.
- Serve immediately.