Division of Marketing and Development
Nelson L. Mongiovi, Director
Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner
Grilled Hybrid Striped Bass |
Seafood-4068 |
| Ingredients |
|
| 1/4 |
cup soy sauce |
| 2 |
tablespoons sugar |
| 1 |
tablespoon garlic, finely minced |
| 1 |
tablespoon Florida green onion, finely minced, green part only |
| 2 |
tablespoons oil |
| 2 |
tablespoons sesame seeds |
| 4 |
Florida hybrid striped bass fillets, skin on (about 2 pounds) |
| |
|
| Preparation |
|
| Combine soy sauce, sugar, garlic, green onion,
and oil; set aside. Place sesame seeds in a medium frying pan
and stir over medium heat until they begin to brown (they brown
quickly, so watch). Add to soy sauce mixture. Cut each fillet into 2 pieces.
Lay fillets skin down in a single layer in a pan with raised sides. Pour soy
mixture over fillets. Let sit for a moment, then turn fillets
so they are flesh side down. Cover and refrigerate for 30 minutes.
When ready to grill, remove from marinade and place bass on
oiled grill over ashen coals, skin side touching the grill;
grill for 3-4 minutes on one side only. Do not turn fillets
or they will fall apart. Baste fillets with marinade every minute
or so until done. Use a greased spatula to transfer fish to
serving platter.
Yield
4 servings
Nutritional Value Per Serving
Calories 255, Calories From Fat 108, Total Fat 12g, Saturated Fat 2g, Cholesterol 103mg, Total Carbohydrate 6g, Protein 30g
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|
Look for "Fresh from Florida" ingredients
at your local store. |
