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Tasty, simple way to
prepare this firm-fleshed fish...
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2 lbs |
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striped bass
fillets, skinned and boned |
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2 Tbs |
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butter, cut
into bits |
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2 lemons |
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juiced
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SAUCE: |
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7 Tbs |
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unsalted
butter |
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4 cloves |
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garlic,
crushed |
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¼ cup |
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dijon
mustard |
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2 tsp |
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lemon zest |
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1 |
Preheat grill to
medium-high heat. Make a "dish" from double layered or
heavy-duty foil- just large enough to contain the
fillets. Place fish in foil dish and spread butter bits
evenly over top of fish. Juice two lemons atop fish,
catching seeds through a small sieve. |
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2 |
Grill fish until
done. Leave grill lid open, or close for quick grilling. |
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3 |
While fish is
grilling, prepare sauce. Melt butter in saucepan. Add
garlic, mustard and lemon zest. Whisk in the pan until
blended and continue stirring for about 2 minutes over
medium heat. |
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4 |
Serve each fillet
with a generous dollop of sauce. |
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Servings: 6 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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354.92 |
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Calories From Fat (56%) |
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198.42 |
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% Daily Value |
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Total Fat
22.25g |
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34% |
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Saturated Fat 11.95g |
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60% |
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Cholesterol
201.53mg |
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67% |
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Sodium
287.88mg |
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12% |
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Potassium
542.56mg |
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16% |
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Carbohydrates
2.77g |
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1% |
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Dietary Fiber 0.44g |
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2% |
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Sugar 0.44g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
2.33g |
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Protein
35.21g |
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70% |
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WW Points 9 |
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Recipe Source |
| Sauce
recipe from: The Black Dog Summer on
the Vineyard Cookbook |