Seasoned and Grilled Outdoors – the mild, sweet fish holds its shape! Add a slice of Delicious Red Wine Compound Butter and let it melt into delectable sauce

Why I love this recipe:

Perfectly Seasoned Black Bass Fillets served warm with a slice of colorful Red Wine Compound Butter – which melts into the fish and creates a pool of delectable sauce!

How to Cook ~ Method:

Make the Compound Butter:

• You will make a red wine reduction with shallots and herbs
• This will be blended into softened butter and made into a log using waxed paper
• The compound butter will be refrigerated until cold, then sliced onto of the warm “off the grill” fish

Season and Grill the Fish:

• Rub the fillets with EVOO
• Add seasonings and rub into the flesh
• Grill over medium- hight heat, turning until very golden
• Immediately add a 1/2” slice of cold Compound Butter – will melt and become a delicious sauce

Wild Caught Black Bass Fillets from The Local Catch bought at Greenwich CT Farmer’s Market

Hint: To insure your fish does not curl on the grill – cut 3 small diagonal slits on the skin side of each fillet… or you can gently press the fillets on the grill with a metal spatula. 

Many Saturdays I am roaming the Greenwich CT farmer’s market shopping for the freshest local ingredients straight from the farmer – and always stop at The Local Catch for fish.
Coming from Narragansett, RI – the fish was “just caught”… can’t find better quality!

I use a grill mat to insure the fish fillets do not stick to the grates of the grill – and the turn easily too!

If you freeze the entire log – place in the refrigerator 24 hours before you intend to use it for easy slicing.

Let’s Talk Fish:

Black Bass fillets work so well in this recipe and on the grill! The skin-on fillets are meaty and stay firm on the grill.

• Black sea bass has pure white flesh that is very rich with a sweet, buttery  & delicate flavor
• The raw meat is pale and translucent, turning bright white when cooked
• It’s highly versatile, both in manner of cooking and the flavors it can accompany
• The fish will remind you of Bronzino and Striped Bass (both can be used in this recipe successfully)
• Compared to Striped Bass – Black Sea Bass is a firmer fleshed fish with less oil, but has a similar mild flavor
• Black sea bass is considered by experts to be a “Smart Seafood Choice”, sustainably managed and responsibly harvested under US regulations
• An excellent sources of two omega-3 fatty acids – these fatty acids help reduce the risk of cardiovascular disease by lowering blood pressure and reducing levels of cholesterol
• A good low-fat source of protein and magnesium

Unlike Striped Bass, which winters in rivers and estuaries, Black Sea Bass purely swim in the ocean. Commonly found from Massachusetts to Florida, the greatest populations are caught off Mid-Atlantic States’ coasts.

While it’s getting harder to score big catches of winter flounder, fluke, cod and blackfish in Northeast waters, the robust stock of black sea bass has filled the void, even offering a great alternative for headboats targeting stripers and bluefish. “The black sea bass population is exploding in southern New England,”
From New Jersey to southern Massachusetts, where they’re now most dense. Credit: Salt Water Sportsman

Enjoy!
Let me know what you think!
Karen

Grilled Black Bass Fillets with Red Wine, Shallot & Rosemary Compound Butter

Seasoned and Grilled Outdoors - the mild, sweet fish holds its shape! Add a slice of Delicious Red Wine Compound Butter and let it melt into delectable sauce .

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Author: Karen Sheer a zest for life

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Ingredients

Black Bass & Seasonings:

• 1 3/4 pounds Black Bass Fillets (4 large)
• 1 1/2 teaspoons extra virgin olive oil
• 1/4 teaspoon sumac spice
• 1/2 teaspoon smoked paprika
• 1/8 teaspoon freshly cracked black pepper
• 1/4 teaspoon sea salt (use just before cooking)

Red Wine Compound Butter:

• 1 stick unsalted organic butter (1/2 cup) room temperature

Reduction:

• 1/2 cup red wine full bodied
• 2 tablespoons fresh shallots peeled; minced
• 1 1/2 teaspoons coconut palm sugar
• 1 sprig fresh rosemary
• 1 sprig fresh thyme

The Rest to Add:

• 1 teaspoon fresh garlic peeled and finely grated
• 1/8 teaspoon ground cloves
• 1/8 teaspoon freshly cracked black pepper
• 1/8 teaspoon sea salt
• 2 teaspoons fresh rosemary leaves finely chopped

Instructions

Red Wine Compound Butter:

• In a small 2 cup non-reactive pot add 1/2 cup red wine, shallots, coconut palm sugar, rosemary & thyme sprigs. Bring to a boil and reduce to a simmer. Cook until 2 tablespoons of liquid remains, about 12 minutes. Remove the herb sprigs; cool.
• Mix the butter in a small bowl until creamy with a rubber spatula. Add the cooled wine reduction, garlic, cloves, pepper, salt and chopped rosemary. Combine ingredients with the spatula, then mix well with a wire whisk.
• Cut piece of parchment paper 14 inches in length. Place on your countertop, add the compound butter in the center, about 2" wide x 8 inches long. Roll into a cylinder - twist the sides tight into a neat roll and refrigerate 2 hours. (place in a plastic bag for longer storage.) Will have remainder for another time.

Black Bass Fillets:

• Clean and dry the fillets. Remove any pin bones with a tweezer. Add to a plate to fit, skin side down. Mix together seasonings: sumac, smoked paprika, pepper and sea salt.
• Coat the top of the fillets with 1 1/2 teaspoons of EVOO. Mix in. Top with the seasonings and mix in.
• Heat your grill to medium-hot flame. (Use a grill mat to insure the fish is easy to turn.) Add grill mat on top of the grated - brush with neutral oil. When hot; 400 degrees add the fish skin side UP. Close the grill and cook for about 4 minutes or until very dark golden. (Use your spatula to press down on the fish so it does not curl.)
• Turn fish over and cook an additional 4 minutes until the fish has flakes and is cooked through. (Internal temperature at 145 degrees.) Remove to individual plates or a large platter, skin side down. Cut the cold compound butter into 1/2 inch slices and place over the warm fish immediately. Will melt nicely into the fish.

  Garnish with extra rosemary leaves if desired.

Notes

Nutrition calculations use half of the compound butter.

This recipe may not be reproduced without the consent of its author, Karen Sheer. 

 

COURSE: Main Course, Main Course Fish

CUISINE: American

KEYWORDS: Black Bass, Grilled Black Bass, Red Wine Compound Butter

Nutrition Facts

Grilled Black Bass Fillets with Red Wine, Shallot & Rosemary Compound Butter

Amount per Serving

Calories

377

% Daily Value*

Fat

 

20

g

31

%

Saturated Fat

 

9

g

56

%

Trans Fat

 

0.5

g

Polyunsaturated Fat

 

3

g

Monounsaturated Fat

 

7

g

Cholesterol

 

165

mg

55

%

Sodium

 

364

mg

16

%

Potassium

 

778

mg

22

%

Carbohydrates

 

4

g

1

%

Fiber

 

0.4

g

2

%

Sugar

 

2

g

2

%

Protein

 

38

g

76

%

Vitamin A

 

687

IU

14

%

Vitamin C

 

5

mg

6

%

Calcium

 

171

mg

17

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

A great Grill Mat!                     A fabulous meat/fish Thermometer/ digital
The one I use:                           The one I use!