Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Striped Bass | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds striped bass filets
- 3 tablespoons olive oil
- juice of 1 lemon (fresh)
- 4 – 6 tablespoons butter
- 4 cloves garlic, finely chopped
- 2 tablespoons basil, finely chopped
- dash of cayenne pepper
Directions
Marinate the fish in the oil and lemon juice for at least 30 minutes before grilling.
Grill for 10 – 15 minutes, turning once.
The length of time depends upon the thickness of the fillet.
Heat the butter in a saucepan and sauté the garlic for about 3 minutes, stirring frequently on low heat.
Do not let it brown.
Add the basil and a dash of cayenne pepper.
Remove from the heat.
Drizzle the garlic butter over the top of the fish just before serving.