Grilled Sea Bass en Papillote with Flavorful Compound Butters
This vibrant and delicious recipe features sea bass, a delicate whitefish, grilled to perfection inside fragrant corn husks. Cooking fish en papillote not only allows it to poach and steam, preserving its moistness, but also enhances its presentation—serving the fish right in its own flavorful parcel is sure to impress guests. Accompanied by one of three delightful compound butters—each infused with fresh herbs and zesty citrus—this dish is perfect for a weekday dinner or a special gathering. Prepare the compound butters in advance, as they can be frozen and sliced for ease, allowing their rich flavors to melt into the fish and create a delightful sauce that pairs beautifully with seafood, grilled vegetables, or pasta.
4
Servings
130
Calories
13
Ingredients
Ingredients
Sea Bass Fillets
4 (4-ounce portions, skin removed if desired)
Corn Husks
12 (soaked in hot water for 5 minutes)
Salt
to taste
Pepper
to taste
Unsalted Butter
1.5 cups (divided into 3 portions for the compound butter)
Tomato Paste
2 tablespoons
Fresh Basil
2 tablespoons (chopped)
Fresh Cilantro
1 tablespoon (chopped)
Fresh Lime Juice
1 teaspoon
Lime Zest
1 teaspoon (minced)
Shallot
1 tablespoon (minced)
Fresh Lemon Juice
1 teaspoon
Lemon Zest
1 teaspoon (minced)
Instructions
1
Begin by preparing the Compound Butter. In a mixing bowl, beat room temperature unsalted butter with a fork until it reaches a creamy consistency. Gradually blend in the other ingredients until evenly combined. Transfer the mixture onto a square of plastic wrap, forming it into a long rectangle shape in the center. Carefully roll the plastic wrap around the butter to create a tight cylinder, twisting the ends to secure it. Refrigerate or freeze until firm.
2
To prep the fish, soak 12 large outer corn husks in hot water for 5 minutes to sanitize and prevent burning on the grill. On a clean work surface, layer two soaked corn husks on top of each other to form a thicker base. Center a sea bass fillet on the husk.
3
Generously season the fish with salt and pepper before placing a slice (about 2 teaspoons) of your selected compound butter on top.
4
Fold another husk over the fish and tuck it into the bottom husk, making sure to create a tight package with minimal gaps. Secure both ends of the packet with soaked cotton string to prevent leakage.
5
Grill the packets over medium heat for approximately 10 minutes per inch of thickness, allowing the fish to gently cook in its aromatic envelope without needing to be flipped.
6
To check for doneness, use an instant-read thermometer, inserting it into the thickest part of the fish through the packet. The fish is ready when it reaches a temperature of 125-130°F.
7
Serve the grilled fish directly in the corn husks. To present, carefully untie one end of the string and open the top husk like a hinge, revealing the beautifully steamed fish inside.
Nutrition Information
0g
Carbs
257mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Sea Bass en Papillote?
Sea Bass en Papillote is a French-inspired cooking method where the fish is enclosed in a parcel—in this case, corn husks—to steam and poach in its own juices and flavored butter.
Why are corn husks used in this recipe?
Corn husks are used to protect the delicate fish from the direct heat of the grill, infuse it with a subtle aroma, and provide an impressive presentation for serving.
How long should I soak the corn husks?
The corn husks should be soaked in hot water for at least 5 minutes to sanitize them and prevent them from burning on the grill.
What is the recommended internal temperature for grilled sea bass?
The sea bass is perfectly cooked when it reaches an internal temperature of 125-130°F.
How do I make the compound butter?
Beat room temperature unsalted butter until creamy, blend in your choice of herbs and citrus, roll it into a cylinder using plastic wrap, and chill until firm.
Can I prepare the compound butter in advance?
Yes, the compound butter can be made ahead of time and stored in the refrigerator or frozen until you are ready to slice and use it.
How many calories are in this grilled sea bass recipe?
This recipe contains approximately 130 calories per serving.
Is this sea bass recipe low-carb?
Yes, with 0g of carbohydrates per serving, this is an excellent choice for a low-carb or ketogenic diet.
How long does it take to grill the fish packets?
The general rule for this recipe is to grill the packets for about 10 minutes per inch of the fish's thickness.
Do I need to flip the corn husk packets while grilling?
No, the fish cooks gently within its aromatic envelope and does not need to be flipped during the grilling process.
What flavor variations can I make with the butter?
You can create several variations including Tomato-Basil, Cilantro-Lime, or Lemon-Shallot by mixing the respective ingredients into the butter base.
What size should the sea bass fillets be?
The recipe calls for four 4-ounce portions of sea bass fillets.
Should I leave the skin on the sea bass?
You can remove the skin if desired, though the steaming process makes it easy to remove after cooking if left on.
How do I secure the corn husk packets?
Secure both ends of the corn husk packets using cotton string that has been soaked in water to prevent it from burning.
What should I serve with this dish?
The flavorful sauce created by the melting butter pairs beautifully with grilled vegetables, light pasta, or crusty bread.
How much sodium is in one serving?
There is approximately 257mg of sodium per serving in this recipe.
Can I use frozen sea bass for this recipe?
Yes, but ensure the fish is completely thawed and patted dry with paper towels before seasoning and wrapping in the husks.
How do I check for doneness without ruining the packet?
Insert an instant-read thermometer directly through the corn husk packet into the thickest part of the fish.
How do I present this dish to guests?
Serve the fish directly in the corn husks. Untie one end of the string and open the top husk like a hinge to reveal the fish inside.
Can I substitute sea bass with another fish?
Yes, other delicate whitefish such as snapper, cod, or halibut would work well with this 'en papillote' method.
How much compound butter should I use per fillet?
Place about 2 teaspoons of your selected compound butter on top of each fillet before sealing the packet.
What is the benefit of using unsalted butter?
Unsalted butter allows you to control the exact amount of salt in the dish, ensuring it isn't over-seasoned when combined with the salt used on the fish.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
Can I use dried herbs instead of fresh?
Fresh herbs are recommended for the most vibrant flavor in compound butter, but if using dried, reduce the quantity by two-thirds.
How do I ensure the butter is creamy enough for mixing?
Let the butter sit at room temperature until soft, then beat it with a fork until it reaches a smooth consistency.
Why do I need to layer two corn husks?
Layering two husks creates a thicker, more durable base that better protects the fish and prevents leakage.
What ingredients are in the Cilantro-Lime butter variation?
The Cilantro-Lime variation uses fresh cilantro, lime juice, and minced lime zest mixed into the butter base.
What ingredients are in the Lemon-Shallot butter variation?
This variation uses minced shallot, lemon juice, and lemon zest mixed into the butter.
Is this dish suitable for a dinner party?
Absolutely; the unique presentation of serving the fish in its own individual parcel is very impressive for guests.
Can I bake these packets in an oven instead of grilling?
Yes, you can bake the corn husk packets in an oven at 400°F (200°C) for approximately the same amount of time as grilling.