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 .
Servings: 4
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.
Nutrition
Calories: 377kcal | Carbohydrates: 4g | Protein: 38g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 165mg | Sodium: 364mg | Potassium: 778mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 687IU | Vitamin C: 5mg | Calcium: 171mg | Iron: 3mg