|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 2g||9%|
|*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.
- 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 filets
- 1 1/2 tablespoons extra-virgin olive oil
Gather the ingredients.
Make the Butter Sauce:
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:
Preheat the grill to medium-high heat.
Combine the onion powder, garlic, paprika, pepper, 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 oil the grill grates to keep the fish from breaking 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 non-stick surface.
Place the fish on the grill and cook for 7 minutes. Turn the fish and coat it with the butter sauce. Cook for about 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.
How to Select 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.
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.
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.
Is Sea Bass Good for You?
Sea bass is considered a healthy type of fish, as it contains omega-3 fatty acids and is a good source of protein and B vitamins.