Sea Bass Grilled in Corn Husks with Compound Butter
Elevate your summer grilling game with this recipe for **Sea Bass Grilled in Corn Husks with Compound Butter**. Perfectly tender sea bass fillets are wrapped in soaked corn husks, locking in moisture and adding a hint of smoky sweetness as they grill to flaky perfection. The star of the dish, a luscious compound butter made with fresh parsley, cilantro, garlic, and bright lemon zest, melts over the warm fish, infusing it with layers of irresistible flavor. A simple brush of olive oil and seasoning enhances the natural richness of the sea bass, while the corn husk wrapping creates a dramatic presentation. Serve with fresh lemon wedges and your favorite side dishes for a light and elegant meal that’s sure to impress. Whether you're hosting a backyard barbecue or enjoying a quiet dinner, this grilled sea bass recipe strikes the perfect balance of simplicity and gourmet flair.
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Recipe Information
Ingredients
- 4 pieces Fresh sea bass fillets
- 12 pieces Corn husks
- 0.5 cup Unsalted butter
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh cilantro, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Lemon zest
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 pieces Fresh lemon wedges
Instructions
Soak the corn husks in warm water for 20 minutes to make them pliable while preparing the other ingredients.
In a small bowl, combine the unsalted butter, chopped parsley, chopped cilantro, minced garlic, lemon zest, salt, and black pepper. Mix well until evenly combined, forming the compound butter.
Lay out a large sheet of plastic wrap and place the compound butter on it. Roll it into a log shape, twisting the ends, and place it in the refrigerator to firm up.
Preheat your grill to medium-high heat (approximately 375°F or 190°C).
Pat the sea bass fillets dry with paper towels and brush each fillet lightly with olive oil on both sides. Season with a pinch of salt and black pepper.
Lay two to three overlapping corn husks for each fillet to create a secure wrapping. Place a sea bass fillet in the center of the husks and fold the edges over to fully enclose the fish. Use kitchen twine to tie the husks together at both ends.
Place the wrapped sea bass fillets on the preheated grill. Cook for about 5-6 minutes per side, or until the fish is cooked through and flakes easily with a fork.
Remove the fish from the grill and gently unwrap the corn husks, being careful of steam. Slice the compound butter into coins and place a coin of butter on each fillet. Let it melt over the warm fish.
Serve the grilled sea bass with fresh lemon wedges for squeezing over the top, along with any desired side dishes.
Nutrition Facts
Calories |
1190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.3 g | 121% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 2648 mg | 115% | |
| Total Carbohydrate | 9.9 g | 4% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 3.2 g | ||
| Protein | 82.2 g | 164% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 121 mg | 9% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1808 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
