Grilled Seabass Recipes

GRILLED GARLIC BUTTER SEA BASS

Steps:

• Preheat grill for medium-high heat.
• To prepare butter sauce: combine butter, lemon juice, garlic and parsley in a small saucepan. Remove from heat once the butter has melted; about 2 minutes on the stove top.
• Combine sea salt, onion powder, paprika, pepper, and salt in a small bowl. Sprinkle on all exposed flesh of fish.
• Place fish on a well oiled grate and cook for 7 minutes. Using a large spatula, carefully turn fish and coat with butter sauce. Cook for 7 more minutes. Once fish reaches an internal temperature of 135-140 degrees F, it is done.
• Remove from heat, plate, and drizzle with olive oil before serving. Garnish with chopped tomatoes or your favorite toppings.

GRILLED SEA BASS WITH GARLIC BUTTER

Steps:

• 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.
• 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.

GRILLED SEA BASS WITH CHILI-LIME DRESSING

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Whisk garlic, lime zest, rice vinegar, fish sauce, lime juice, chile pepper sauce, and sesame oil in a glass bowl.
• Brush both sides of sea bass fillets with vegetable oil and sprinkle lightly with salt.
• Cook on the preheated grill until fish is opaque, shows good grill marks, and springs back when pressed lightly, 3 to 4 minutes per side. Transfer fillets to a serving platter.
• Whisk dressing again; taste and and adjust seasoning. Drizzle dressing over warm fish. Sprinkle fillets with cilantro leaves.

GRILLED SEABASS

Steps:

• Slice lemon and lime thinly, and place inside the fish. Sprinkle inside of fish with salt and pepper.
• Tie the herbs to the body of the seabass and secure with string. Brush with olive oil.
• Place on hot grill and cook for 20 to 25 minutes on each side, until the flesh of the fish is firm. Be careful not to break the fish when turning.

BLACKENED GRILLED SEA BASS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Pour melted butter onto a plate. Mix paprika, garlic salt, thyme, black pepper, and cayenne together in a small bowl until well combined.
• Dip each sea bass fillet into the melted butter, evenly coating both sides. Sprinkle both sides with seasoning mixture.
• Grill, covered, for 3 to 4 minutes. Flip and cook until fillets are blackened and flaky, 3 to 4 more minutes.
• Serve with lemon halves and dill sprigs.