Ingredients
Estimated Times
Preparation Time: 10 mins
Cooking Time: 15 mins
Servings: 2
2 T olive oil
1 tsp. butter
2 chilean sea-bass steaks (6 oz. each)
salt and freshly ground pepper to taste
1/2 tsp. dried tarragon
Preheat grill. Melt butter in a small dish in microwave. (15-20 seconds on high). Stir in olive oil. Set aside.
Cut 2 12-inch sheets of heavy duty foil. Place a steak on each foil sheet and brush with oil mixture. Sprinkle lightly with salt, pepper, and tarragon. Gather foil toward center and crimp to seal completely. Place, seam side up, on the grill.
Cover and book for 12-15 minutes, or until fish is opaque when flakes are separated with a sharp-pointed knive.
Oven method: Bake in a preheated 4oo degree oven for 10-15 minutes.
Serve with cherry tomatoes on shredded greens, drizzled with a vinaigrette dressing.
Preparation
see above
