Grilled Chilean Sea Bass With Garlic Butter and Oregano Pesto

Grilled Sea Bass
Trinette Reed/Getty Images
Prep: 25 mins
Cook: 20 mins
Total: 45 mins
Servings: 2 to 3 servings
Nutrition Facts (per serving)
632 Calories
52g Fat
3g Carbs
38g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 632
% Daily Value*
Total Fat 52g 67%
Saturated Fat 11g 57%
Cholesterol 103mg 34%
Sodium 837mg 36%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 38g
Vitamin C 8mg 41%
Calcium 74mg 6%
Iron 2mg 10%
Potassium 580mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

As if grilled Chilean sea bass wasn't good enough, this recipe calls for it to be drizzled with garlic butter and topped off with an oregano pesto. A truly delicious meal and perfect for any occasion. 


  • 1 pound Chilean sea bass, skin on 1 side

  • 1 tablespoon lemon juice, from 1/2 lemon

  • 2 teaspoons grapeseed oil

  • 1/4 teaspoon sea salt

  • 1/4 teaspoon freshly ground black pepper

For the Oregano Pesto:

  • 1/3 cup fresh oregano leaves

  • 1/3 cup olive oil

  • 2 tablespoons pine nuts

  • 2 tablespoons grated Parmesan cheese

  • 1 clove garlic, minced

  • 1/2 teaspoon sea salt

For the Garlic Butter:

  • 2 tablespoons olive oil

  • 2 tablespoons unsalted butter

  • 1 clove garlic, finely chopped

Steps to Make It

  1. To prepare pesto, place its ingredients into a food processor and pulse until mixture is well combined. Do not puree the mixture, it should still have some texture. Add more oregano for a thicker sauce.

  2. Preheat grill for medium heat. Wash and pat dry fish. Combine lemon juice and grapeseed oil. Slather onto fleshy part of fish and sprinkle with sea salt and black pepper.

  3. Grab a large pair of outdoor cooking tongs and folded paper towels. Dip paper towels in a good amount of grapeseed oil and run across the hot grill grates. Repeat this process 4 times to create a nonstick surface for the fish.

  4. Place sea bass onto the grill, flesh side down. Allow fish to cook for 3 minutes and very gently, using a wide metal spatula, work the fish away from the grill grates. Once, the fish gives, flip over and cook (skin side down) for an additional 10 to 20 minutes depending on the thickness of the filet. Fish is done once the thickest part of the fillet reaches an internal temperature of 145 F (63 C). Remove fish and gently cover with foil until ready to serve. Be gentle.

  5. For garlic butter, place olive oil and butter in a saucepan over medium heat. As soon as it starts to heat up (bubbles appear), add sliced garlic, stir and remove from heat. The garlic flavor will infuse in the oil, but will not burn if you do this. Let cool for 30 seconds before using.

  6. To serve, drizzle platter with garlic butter, then pesto. Set fish on top and garnish with your favorite herbs and vegetables. Drizzle with a little garlic butter on top if you'd like a little extra flavor. Serve with you favorite side dishes, though we do recommend grilled vegetables for this dish.