The sea bass is amazingly light and tender and mouthwatering delicious! It is also a healthy dish that is low in carbs and packed with fiber and goodness from the spinach. Best of all it is easy to prepare and will earn the outdoor chef compliments from anyone who gets to have a bite. I adapted this recipe from Eric at Dude That Cookz. https://dudethatcookz.com/foil-baked-chilean-sea-bass-with-lemon-parmesan-cream-sauce/
Note: Limit eating Chilean Sea Bass to once a month. I highly recommend substituting halibut! For more information: https://www.marthastewart.com/1542327/chilean-sea-bass-sustainability-nutrition-alternatives
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The sea bass is amazingly light and tender and mouthwatering delicious! It is also a healthy dish that is low in carbs and packed with fiber and goodness from the spinach. Best of all it is easy to prepare and will earn the outdoor chef compliments from anyone who gets to have a bite. I adapted this recipe from Eric at Dude That Cookz. https://dudethatcookz.com/foil-baked-chilean-sea-bass-with-lemon-parmesan-cream-sauce/
Note: Limit eating Chilean Sea Bass to once a month. I highly recommend substituting halibut! For more information: https://www.marthastewart.com/1542327/chilean-sea-bass-sustainability-nutrition-alternatives
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Ingredients
- 1 pound Sea Bass Substitute Halibut
- 1 teaspoon seasoned salt I used Lowry's
- 2 tablespoons butter
- 2 teaspoons minced garlic
- 12 ounces fresh baby spinach
- 1/4 up heavy cream
- 1/2 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 3 teaspoons minced garlic
- 1/4 cup white wine
- 1/2 cup chicken broth
- 1 cup heavy cream
- 3 tablespoons grated Parmesan cheese
- 2 teaspoons garlic powder
- 1 tablespoon chives, freeze dried
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 Lemons organic
Servings:
Instructions
- Fire up a chimney that is about 1/2 full of charcoal. Sprinkle seasoned salt over fish.
- Place a 10-inch camp Dutch oven on top of the chimney of hot charcoal. Add 2 tablespoons butter and stir for a minute or two until butter has melted and is starting to sizzle. Add two teaspoons minced garlic and stir for a minute. Add fresh spinach. Toss in hot butter and garlic for a minute. Season with salt to taste. Remove oven from chimney. Place seasoned fish on top of garlic spinach.
- Make a circle of 8 hot charcoals to fit beneath the 10-inch camp Dutch oven. Place oven over circle. Place lid on oven. Add 17 hot charcoal on the lid. Bake at 400 degrees Fahrenheit for 12-14 minutes. Remove all charcoal from oven.
- While fish is baking, make lemon parm sauce. Fire up another chimney of charcoal and place a 10 or 12-inch camp Dutch oven over the chimney. (Any size oven will work.)
- Add 2 tablespoons butter. When butter has melted whisk in flour and 3 teaspoons garlic. Stir for one to two minutes.
- Whisk in white wine and chicken stock until all of the flour has disappeared and sauce is smooth. Whisk in heavy cream, parm, garlic powder, chives, salt and black pepper. Zest one of the lemons into the sauce and stir. Squeeze juice from one lemon and stir until sauce is bubbling. Remove from heat.
- Slice the remaining lemon into 1/4 inch slices. Serve fish and spinach. Add lemon parm sauce and top with slice of lemon.
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