You are here

Bass Barbecued In Corn Husks

Western.Chefs's picture
  Fresh ears of corn 4
  Sea bass/2 striped bass, 1 1/2 pounds each 4 Pound, pan dressed, with head and tail left on (1 Whole)
  Fresh lemon juice 2 Tablespoon
  Black pepper 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Olive oil 2 Tablespoon
  Lemons 2 Large, unpeeled, cut into wedges (For Garnish)

1. Preheat the grill and place the rack 8 inches from the coals. Remove the husks from the corn, soak them for 5 minutes in cold water, and drain. Discard the silks.
2. Sprinkle the cavity of the bass with the lemon juice, salt, and pepper, then brush the outside with the oil. On a piece of heavy-duty foil large enough to enclose the fish, arrange some of the corn husks. Place the fish in the center, cover with more husks, and seal the packet tightly.
3. Place the packet on the grill over medium hot coals for 20 minutes or until the fish flakes when tested with a fork. Meanwhile, in a large saucepan, steam the corn in a small amount of boiling water over high heat for 5 to 7 minutes or until tender. Unwrap the fish, transfer to a warm platter, surround with the corn, and garnish with the lemon wedges. Serve with Warm Spinach-Bacon Salad.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes

Rate It

Your rating: None
Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1656 Calories from Fat 340

% Daily Value*

Total Fat 38 g59%

Saturated Fat 7.5 g37.5%

Trans Fat 0 g

Cholesterol 371.9 mg124%

Sodium 894 mg37.3%

Total Carbohydrates 160 g53.2%

Dietary Fiber 21.9 g87.7%

Sugars 24.3 g

Protein 189 g378.2%

Vitamin A 64.7% Vitamin C 195.6%

Calcium 17.1% Iron 43.3%

*Based on a 2000 Calorie diet

Bass Barbecued In Corn Husks Recipe