Grilled Sea Bass with Herbed White Wine Compound Butter | St. Supéry Estate Vineyards & Winery

Grilled Sea Bass with Herbed White Wine Compound Butter

Recipe Courtesy of St. Supéry Estate Chef Tod Kawachi

Serves 4

Ingredients

4 pc Sea Bass filet, skin and bones removed

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4 Tbl Olive Oil

1 tsp Lemon Zest

1 ea Garlic Clove, thinly sliced

Salt, to taste

Pepper, to taste

4 ea ½”slices Herbed White Wine Compound Butter* See Recipe Here

Preparation

Combine the olive oil, garlic, lemon zest together and coat the sea bass filets in to marinate chilled for up to 2 hours.
Pre heat grill and season the grates.
Remove the excess oil from the fish, season with salt and pepper on both sides.
Grill to desired degree of doneness and top with the slice of compound butter while still hot.

Wine Pairing: Napa Valley Estate Vineyard Sauvignon Blanc

Herbed White Wine Compound Butter Chimichurri Sauce