Michael Symon's 5-Star Brown Butter Striped Bass Symon’s Dinners Cooking Out

By Food Network · 30 min

Ingredients

Instructions

1. Set up the grill for direct and indirect heat: on a charcoal grill, pile coals on one side only; on a gas grill, light only one side.
2. In a bowl, whisk the 1 cup mayonnaise, 1/2 cup chopped cilantro, grated garlic clove, and the zest and juice of 1 lime. Season with salt and pepper. Set aside, refrigerated if serving later.
3. Pat the four 6-ounce skin-on bass fillets dry and season with salt. Brush a cast-iron pan with 1/2 tablespoon of the butter. Place the fish skin-side down over direct heat and cook 3 to 4 minutes, until the skin is crisp and releases from the pan.
4. Flip the fish and add the remaining 2 1/2 tablespoons butter. Move the pan to the indirect side. When the butter melts and lightly browns, baste the fish for 1 to 2 minutes. Add the lemon juice and keep basting for 1 more minute.
5. Close the lid and cook about 3 more minutes, until the fish is cooked through. Spoon the remaining brown butter over the fish and serve with the aioli, extra cilantro and lime wedges.

Summarized from Food Network's video. Watch it for the details.

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