🔥 Experience “Oceanic Bliss” with this delicious recipe for your Blaze LTE PRO Griddle. 🔥
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About This Video:
Watch as Keith prepares pan-seared Chilean sea bass topped with beurre blanc sauce, served over fried eggplant planks, butter-lemon lump crab meat kebabs, and grilled squash and zucchini spears, with sourdough bread finished with a Parmesan-crusted topping.
Here’s a snapshot of what it’ll take to make it—and all the ingredients you’ll need to follow along.
• YIELDS 2 servings
• PREP ~20 minutes
• COOK ~30 minutes
• READY IN ~1 hour
INGREDIENTS
• 2 10-ounce Chilean’ sea bass filets’
For the Beurre Blanc Sauce:
• 1½ cups white wine
• ¼ cup of lemon juice
• ½ cup of shallots, finely diced
• 2 cloves of garlic, minced
• ¼ cup of heavy whipping cream
• 4 sprigs of fresh dill (2 for the sauce; 2 for garnish)
• Sea salt, to taste
• Fresh cracked black pepper, to taste
• 10 tbsp. of unsalted butter
For the Blackening Seasoning:
• 2 tablespoons Xtra Cajun seasoning
• 2 tablespoons Greek seasoning
• 1 teaspoon dry dill weed
For the Fried Eggplant:
• 1 large eggplant (cut length ways, 3/8” thick, remove skin)
• 2 whisked eggs
• ½ cup whole milk
• 1 cup of flour
• 1 cup panko breadcrumbs
• 1 tablespoon Xtra Cajun seasoning
For the Grilled Veggies:
• 1 zucchini (cut length ways into spears)
• 1 squash (cut length ways into spears)
• 2 tablespoon extra-virgin olive oil
• Sea salt, to taste
• Fresh cracked black pepper, to taste
For the Crab Kabobs:
• ½ pound lump crab meat
• Small bamboo skewer or long toothpicks
For the Cheese Bread:
• 1 loaf sour dough bread (cut into ½ slices)
• 1 cup shredded Parmesan cheese
• 1 teaspoon clarified butter
Learn more about the LTE Pro Griddle here: https://www.blazegrills.com/product/blaze-lte-pro-40-inch-gas-griddle/?utm_source=youtube&utm_medium=org&utm_species=yt_long&utm_term=recipe&utm_campaign=recipes&utm_content=oceanic_bliss_LTE_Pro_40_griddle_20250512
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