Grilled Sea Bass with Tomato Caper Butter

Name: Grilled Sea Bass with Tomato Caper Butter
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 5oz Sea bass filets; 2 lemons, halved; 1/2 tsp sea salt; 1/2 tsp cracked black pepper; 1/2 cup salted butter, melted; 1 tbsp capers; 1/4 cup sun-dried tomatoes; 1/4 cup Castelvetrano olives (about 12); 2 tbsp parsley, chopped; 1 lemon, zested; 1 bsp lemon juice; 2 garlic cloves, grated; 1/2 tsp cracked black pepper; 1 sprig rosemary

A simple, elegant dish perfect for warm evenings. Tender sea bass is grilled to perfection, then topped with a rich tomato caper butter full of bright citrus, herbs, and briny olives. Light, flavorful, and effortlessly refined.

May 27 - 7-10 min cook

Prep time:

15 min

Cook time

7-10 min

Total time

30 min

Makes

Ingredients
Instructions

5oz Sea bass filets

lemons, halved

sea salt

1/2 tsp

cracked black pepper

1/2 tsp

Tomato Caper Butter

salted butter, melted

1/2 cup

capers

1 tbsp

sun-dried tomatoes

1/4 cup

Castelvetrano olives (about 12)

1/4 cup

parsley, chopped

2 tbsp

lemon, zested

lemon juice

1 bsp

garlic cloves, grated

cracked black pepper

1/2 tsp

rosemary

1 sprig

Mix together butter ingredients, then set aside.

Add 1 cup of water to the drip tray and preheat your Kenyon Grill to high heat.

Season seabags with salt and pepper, then place onto the grill. Place lemon halves open-face down. Cover and cook, flipping halfway through, for 7-10 minutes or until fish is opaque and well marked.

Remove sea bass and lemons from the grill, return butter, then scoop a generous amount on top. Pair the grilled lemons alongside for extra citrus, and serve immediately. Enjoy!