Grilled Sea Bass In "Foil Boats" With Maitre D' Hotel Butter

Directions

1. For the Maitre d' Hotel Butter: Mix butter with the other ingredients and in wax or possibly parchment paper, form a cylinder approximately 1 to 2 inches in diameter. Chill till the butter is hard. To use, slice the butter into 1/2" rounds and place over the fish.
2. Select one fish filet per person. Form a foil boat about the size of the filet with sufficient room on the sides so the foil will almost cover the fish. Place a couple of small pcs of plain butter on the bottom, then place the fish in the boat. Loosely cover the fish and cook over a warm fire for approximately 5 min.
3. Open the foil and place two pcs of the Maitre d' Hotel butter on top. Cook for 3 more min till the butter has partially melted, covering the fish. Garnish with a wedge of lemon and serve.
4. This recipe yields 4 servings.
5. Bonus Tip: This sauce is great to put over a steak. Just place the butter on top before serving and let the heat of the steak heat it.
6. Comments: Chilean Sea Bass has become the second most popular fish behind Salmon. Like Salmon, it has become one of the major products of aquaculture, particularly in South America. The meat is hard, white and very tasty, and it's perfect for the grilling process. The foil boats help prevent sticking or possibly breaking apart on the grill.