| Grilled Chilean Sea Bass |
| The Little Fish Company |
| This Week's Special |
 | |  | |  | |  | |  | |  | |  | |  |
INGREDIENTS
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
lemon pepper to taste
sea salt to taste
2 pounds Chilean Sea Bass
3 tablespoons butter
2 large cloves garlic, chopped
1 tablespoon chopped Italian flat leaf parsley
1 1/2 tablespoons extra virgin olive oil
DIRECTIONS
Preheat grill for high heat.
In a small bowl, stir together the garlic powder, onion powder, paprika,
lemon pepper, and sea salt. Sprinkle seasonings onto the fish.
In a small saucepan over medium heat, melt the butter with the garlic and
parsley. Remove from heat when the butter has melted, and set aside.
Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter.
Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with
olive oil before serving.
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
lemon pepper to taste
sea salt to taste
2 pounds Chilean Sea Bass
3 tablespoons butter
2 large cloves garlic, chopped
1 tablespoon chopped Italian flat leaf parsley
1 1/2 tablespoons extra virgin olive oil
DIRECTIONS
Preheat grill for high heat.
In a small bowl, stir together the garlic powder, onion powder, paprika,
lemon pepper, and sea salt. Sprinkle seasonings onto the fish.
In a small saucepan over medium heat, melt the butter with the garlic and
parsley. Remove from heat when the butter has melted, and set aside.
Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter.
Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with
olive oil before serving.