|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||25%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 1g||3%|
|Total Sugars 1g|
|Vitamin C 19mg||94%|
|*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.|
This recipe is a wonderful yet simple way to prepare sea bass on the grill. The fish is first lightly seasoned and then grilled on one side; once it's flipped, it is basted with a garlic butter sauce as it finishes cooking. The combination of butter, lemon, garlic, and parsley blends nicely with the mild flavor of this tender fish.
Perfect for when you are craving a light but flavorful main dish, this grilled sea bass is quick to prepare while impressive on the plate—as well as the palate. Serve the grilled sea bass with rice and grilled vegetables for a complete meal.
"Another great fish recipe that cooks really quickly and is full of flavor. It's a very light dish which can be served with a salad and/or vegetables. The combination of flavors works very well here and the lemon gives it a punch." —Tara Omidvar
For the Garlic Butter Sauce:
3 tablespoons butter
1 medium lemon, juiced
2 cloves garlic, minced
2 tablespoons finely chopped Italian parsley
For the Fish:
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon sea salt
2 pounds sea bass fillets
1 1/2 tablespoons extra-virgin olive oil
Steps to Make It
Make the Butter Sauce:
Gather the sauce ingredients.
Combine the butter, lemon juice, garlic, and parsley in a small saucepan over medium-low heat.
Cook until the butter has melted. Set aside.
Cook the Fish:
Gather the remaining ingredients.
Preheat the grill to medium-high heat. Combine the garlic powder, paprika, onion powder, and salt in a small bowl.
Sprinkle the seasoning mixture on both sides of the fish.
Right before placing the fish on the grill, make sure to clean and oil the grill grates to keep the fish from sticking during the cooking process. This can be achieved by using a large pair of tongs, folded paper towels, and a high smoke point oil (canola oil, peanut oil, or sunflower oil; olive oil will work in a pinch). Dip the paper towel into the oil and run it across the grates at least 3 times to create a nonstick surface.
Place the fish on the grill and cook for 5 to 7 minutes. Turn the fish and baste it with the butter sauce. Cook for about 5 to 7 more minutes.
Once the fish reaches an internal temperature of at least 145 F, remove it from the heat, and drizzle it with olive oil.
Fish Grilling Tips
- Make sure your grill is nice and clean before starting.
- Once the grill is hot, lightly oil the grates. Fold up a paper towel into a square and saturate it with oil. Use a pair of tongs to rub the oil on the hot grill grates.
- Don't flip the fish until it's completely cooked on the bottom side. This will help it separate from the grill.
- Use a large, flat metal spatula to flip the fish. If you're not sure if it's done, use an instant-read thermometer. The internal temperature should be 145 F.
How to Select Sea Bass
Buy fish that have a deep black color and pink gills. They can be enjoyed in the same ways you would cook snapper or cod.
If Atlantic sea bass is trap-caught or caught on a handline, it receives a "best" eco-rating by the Monterey Bay Aquarium Seafood Watch. However, most black sea bass is trawl-caught and it receives an "avoid" eco-rating. Chilean sea bass receives an OK eco-rating, but only if you buy fish eco-certified by the Marine Stewardship Council and sold by a Seafood Watch partner.
- Replace the spices with lemon-pepper seasoning or a dry adobo.
- Try substituting the parsley with cilantro and the lemon juice with lime juice.
How to Store
Store any leftover cooked fish in an airtight container in the refrigerator for up to three days. You can also flake the leftovers and add them to soups or stews or turn them into a salad.
Is Chilean Sea Bass the same thing as sea bass?
When purchasing fish, there are two kinds of fish you will see called sea bass. The first is the Atlantic sea bass, which is harvested in the western Atlantic Ocean. These fish are often sold as whole fish up to 2 pounds. The second you may come across is Chilean sea bass, which is not a bass at all—it is a marketing term for the Antarctic toothfish or Patagonian toothfish, which is a type of cod. It has a very mild flavor and buttery texture. Once a by-catch (unwanted fish that is caught when commercial fishing), now it is prized by chefs as a blank slate to which they can add flavors.