Grilled Chilean Sea Bass

Grilled Chilean Sea Bass

4 (1-inch thick) Chilean Sea Bass steaks

1/2 tsp garlic powder with parsley

1/2 tsp Cajun seasoning

Zest of 1 lemon

1/4 tsp black pepper

Olive Oil

Butter and Lemon Juice, if desired

Prepare the grill.  We used charcoal tonight.  Pat the fish dry.

Combine the garlic powder, Cajun seasoning, lemon zest and black pepper and rub into the fish on both sides.  Brush with some olive oil before placing the fish in a grill basket and cook on the grill, turning once after about 7 minutes.  Cook another 7 or 8 minutes or until the fish is done and flaky.

Serve with melted butter and lemon juice drizzled over each piece.

I am not a fan of fish, but this was actually pretty darned good.  Nice and mild tasting with no fishy odor. John, of course, loved this!  Served with Spanish rice and sliced tomatoes.

Hidden Valley Broiled Fish

Hidden Valley Broiled Fish

1 packet (1-oz) Hidden Valley Original Ranch Salad Dressing mix
1/3 cup lemon juice
3 tbsp olive oil
1/3 cup white wine
2 lbs mild white fish fillets (I used Pacific Cod)

In a small dish, combine the dressing mix with the lemon juice, oil and wine and whisk until smooth. Place the fish in a large plastic zip-loc bag and pour the dressing mix over it. Seal and chill in the refrigerator for 1 hour.

Preheat the broiler. Cook the fish for 5 minutes on each side or until it flakes easily with the side of a fork. Serve immediately.

I don't like fish...but this was good. I ate one whole piece! I would make this again and I will definitely use this type fish again because it was so mild tasting and didn't smell horribly fishy. John was very happy with it cause he LOVES fish and he said this was excellent! Recipe from HiddenValley.com