Blackened Bass with Garlic Lime Butter
Mild fish, bold flavor. This is a very tasty way to cook up some bass or crappie and takes very little time and effort.
Prep time: 10 Minutes Cook time: 10 Minutes Serving size: 2
Garlic Lime Butter:
- 2t Butter
- 2 Cloves Garlic, Minced
- 1t Lime Juice
- 1t Fresh Cilantro, Finely chopped
Add butter to a small skillet and heat on high. Add garlic and cook for about 30 seconds. Pour butter and garlic into a ramekin or small bowl. Add lime juice and cilantro and stir together. Place in refrigerator to reduce temperature and slightly harden. Butter should be placed on the counter after a soft consistency is reached.
- 1 Large Mouth Bass, Filleted
- 2t Coffee (Hunter's Blend coffee is a great choice)
- 1/4t Cayenne
- 1/2t Lawry's Seasoned Salt
- 1t White Pepper
- 1/2t Garlic Powder
- Olive oil
- Cilantro (garnish)
Preheat your grill on High. Make certain to clean and lightly oil the grill top to avoid the Bass sticking.
Wash Bass and pat dry. Combined all rub ingredients and press onto bass fillets.
Place bass onto grill and immediately turn heat to medium. This will add nice grill marks and not overcook the fish. Cook for about 5 minutes.
Lightly Brush the fillets with oil and turn, placing them in a new spot on the grill to allow for new sear marks. Brush this side lightly with oil as well to avoid drying out. Cook for an additional 5 minutes. The meat should naturally flake when done but you want to pull it as close to the moment it begins to flake as possible. This will allow for a more moist fish.
Place a spoonful of garlic lime butter over the fillet and serve.