Grilled Sea Bass With Garlic Butter

Grilled Sea Bass

The Spruce

  • Total: 25 mins
  • Prep: 10 mins
  • Cook: 15 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
410 Calories
19g Fat
17g Carbs
45g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 410
% Daily Value*
Total Fat 19g 24%
Saturated Fat 7g 36%
Cholesterol 116mg 39%
Sodium 330mg 14%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 9%
Protein 45g
Calcium 107mg 8%
*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.)

This is a wonderful yet simple way to prepare sea bass using your grill. The garlic butter sauce blends nicely with the mild flavor of this light and tender fish. Serve the grilled sea bass with rice and grilled vegetables for a complete meal.

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 of up to 2 pounds. You want to 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.

Chilean sea bass 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, now it is prized as by chefs as a blank slate to which they can add flavors.


  • 2 pounds sea bass
  • 3 tablespoons butter
  • 1 medium lemon, juiced
  • 1 1/2 tablespoons extra-virgin olive oil
  • 2 tablespoons finely chopped Italian parsley
  • 2 cloves garlic, minced
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon sea salt

Steps to Make It

  1. Gather the ingredients.

  2. To prepare the butter sauce, combine butter, lemon juice, garlic, and parsley in a small saucepan. Remove the pan from the heat once butter has melted. 

  3. Preheat your grill for medium-high heat.

  4. Right before placing the fish onto the grill, make sure to oil the grill grates. This can be achieved by using a large pair of tongs, folded paper towels, and a high smoke point oil (canola oil, peanut oil, sunflower oil). Olive oil will work in a pinch. Dip the paper towel into oil and run across the grates at least three times to create a non-stick surface. This will keep the fish from breaking during the cooking process.

  5. Combine the onion powder, garlic, paprika, pepper, and salt in a small bowl. 

  6. Sprinkle the seasoning mixture on both sides of the fish.

  7. 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.

  8. Once the fish reaches an internal temperature of at least 145 F, remove it from the heat, drizzle it with olive oil.


  • 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.