Ingredients
2
tablespoons butter, softened
1
tablespoon chopped fresh parsley
2
teaspoons grated lime peel
1/2
teaspoon lime juice
1/4
cup finely chopped tomato
2
tablespoons finely chopped green onions
1/2
teaspoon finely chopped fresh jalapeño chile
Dash salt
3/4
lb. Chilean sea bass, cut into 2 serving-sized pieces, skin removed
1/4
teaspoon salt
1/4
teaspoon pepper
Preparation
Heat grill. In small bowl, combine all butter ingredients; blend well. Place butter mixture on sheet of plastic wrap; shape into log. Wrap; refrigerate while preparing salsa and sea bass.
In medium bowl, combine all relish ingredients; toss to mix well. Let stand while preparing sea bass.
When ready to grill, sprinkle sea bass with salt and pepper. Place fish on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 to 17 minutes or until fish flakes easily with fork. Do not turn. Serve sea bass with lime butter and tomato-onion relish.
