Best 16 Grilled Sea Bass Recipes

GRILLED SEA BASS

Steps:

• Preheat grill for high heat.
• In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt. Sprinkle seasonings onto the fish.
• In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted, and set aside.
• Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with olive oil before serving.

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 BLACKENED SEA BASS

Steps:

• Preheat barbecue grill.
• Combine all seasonings in small bowl and mix well.
• Melt butter in small saucepan over medium heat and pour into pie plate.
• Dip sea bass into melted butter, evenly coating both sides.
• Sprinkle both sides of sea bass with seasoning mixture.
• Place on grill and cook covered for approximately 6 to 8 minutes or until it is blackened and flakes easily.
• Turn halfway through grilling time.
• Serve with lemon and garnish with dill sprigs.

GRILLED SEA BASS WITH THAI CHILI SAUCE

Steps:

• In medium bowl mix lime juice, fish sauce, garlic, chiles, ginger, sesame oil and sugar. Pour half of the sauce over the fish and let sit for 1 hour refrigerated. Discard the marinade used for the fish. Grill fish over high heat, about 5 to 7 minutes, or until cooked through, and serve with the remaining half of the sauce.

HOT AND SPICY CHOLULA SEA BASS CEVICHE WITH ROASTED PEPPERS, GRILLED MASA CAKES, ROASTED CORN, AND CITRUS MARINADE

Steps:

• In a large bowl, combine the sea bass, lime juice, lemon juice, orange juice, and onion. Mix all of these ingredients together and let marinate for 4 hours, covered, in the refrigerator.
• Preheat a grill.
• Once the fish has marinated, add the cilantro, roasted peppers, corn, and season with salt and pepper.
• To make the masa cakes, combine the masa flour, eggs, and add a tablespoon of water at a time and form a paste. Make sure the paste is firm and not too watery. Form small pancake shapes and grill on each side for approximately 2 minutes.
• To serve, place the masa cakes on the plate and top with the sea bass ceviche. Drizzle the top with the hot pepper sauce for added heat.

GRILLED SEA BASS WITH MANGO SALSA

Steps:

• Combine mango, onion, cilantro, jalapeno, 1/4 cup lime juice, 2 T. olive oil. Season with salt and pepper and refrigerate for 2 hours.
• Brush both sides of fish with remaining olive oil and lime juice. Sprinkle with chili powder, salt and pepper. Grill (or broil) for about 4 minutes on each side or until cooked through. Serve with salsa.

GRILLED SEA BASS WITH TOMATOES AND HERB CREAM SAUCE

Steps:

• Combine 2 tablespoons shallots, 2 tablespoons lemon juice and vinegar in heavy small saucepan. Boil until almost no liquid remains in saucepan, about 5 minutes. Add cream and thyme; simmer until reduced to sauce consistency, about 6 minutes. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill.)
• Combine tomatoes, 1/3 cup oil, basil, oregano, tarragon, 2 tablespoons shallots and 2 tablespoons lemon juice in medium bowl. Season with salt and pepper. Cover and let stand 1 hour at room temperature.
• Prepare barbecue or preheat broiler. Brush fish with 1 tablespoon oil. Sprinkle with salt and pepper. Grill or broil fish until opaque in center, about 4 minutes per side. Divide fish among plates.
• Bring sauce to simmer; spoon around fish. Top fish with tomato mixture; serve.

THAI GRILLED SEA BASS - PLA PAO

Steps:

• Combine all ingredients except Sea Bass to form marinade.
• Pour marinade over fish in a ziplock bag or shallow dish and allow to marinate at room temperature for 30 minutes.
• Grill over medium-hot coals until cooked through (about 4-8 minutes per inch of thickness, until fish flakes easily), turning once, and basting frequently with marinade.
• Serve with steamed jasmine rice, sauteed bok choy, and/or grilled zucchini medallions on kebabs (basted with marinade), if desired.
• Good table condiments include lime wedges and chile sauce (sambal oelek).

GRILLED SEA BASS WITH OREGANO AND TOMATOES

Steps:

• Prepare barbecue (medium-high heat). Mix 2 tablespoons oil and half of minced garlic in small bowl. Brush garlic oil on both sides of fish. Sprinkle fish with salt and pepper.
• Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add mushrooms and remaining garlic; sauté 5 minutes. Add tomatoes and next 6 ingredients. Reduce heat to medium-low; cook 5 minutes to blend flavors. Season sauce with salt and pepper. Remove from heat. Cover and keep warm.
• Grill fish just until opaque in center, about 3 minutes per side. Transfer to plates. Top with sauce and serve.

GRILLED SEA BASS WITH CITRUS-OLIVE BUTTER

Steps:

• In small bowl, mix Citrus-Olive Butter ingredients. Refrigerate about 30 minutes or until firm.
• Heat gas or charcoal grill. Brush all surfaces of fish fillet with oil; sprinkle with salt and pepper.
• Place fish on grill over medium heat. Cover grill; cook 10 to 13 minutes, turning fish after 5 minutes, until fish flakes easily with fork. Serve with Citrus-Olive Butter.

GRILLED SEA BASS WITH LEMON CAPER BUTTER SAUCE

Steps:

• 1. On a grill or grill pan. Cook the fish until no longer pink but still flaky. Turning to get good grill marks.
• 2. To make the sauce In a small saucepan add the lemon juice, vinegar, and shallots Cook until the liquid is reduced to about 2 tbsp.
• 3. Add the butter one pat at a time whisking constantly until melted and creamy looking. Stir in the capers, parsley and taste and adjust for salt and pepper.
• 4. Place the sauce on the plate then top with fish fillet. Sprinkle a little lemon zest on top

GRILLED SEA BASS FILLETS: BRANZINO AI FERRI

Steps:

• Prepare the sea bass by snipping off the side and back fins with a strong pair of scissors. With a fish scaler or large, strong knife, scrape off the scales. This is best done by holding the fish by the tail in a sink and scraping downward. It is essential to do this thoroughly. Clean the fish by running a sharp knife up from the base of the belly to the head. Remove the innards and rinse the fish well.
• To cut into fillets, lie the fish on its side and, using a sharp filleting knife, carefully slice along the backbone, from tail to head, keeping close to the bones with the blade so as not to waste any flesh. Then cut downward around the head, which will enable you to remove the fillet. Repeat this on the other side of the fish.
• Place the fillets skin side down and run your hand over them to check for any bones. Pull out any that remain using tweezers. Cut each fillet into 3 equal portions.
• Lightly brush the pieces of fish with oil, season well with salt and pepper, and grill for 3 minutes on each side, or until cooked.
• Serve with lemon.

GRILLED SEA BASS, MANGO, GRAPEFRUIT AND AVOCADO SALAD

Steps:

• Make fish:
• Grind first 6 ingredients in processor until almost smooth. Add juice and blend well. Season spice mixture with salt and pepper. Sprinkle fish with salt and pepper. Rub 2 teaspoons spice mixture over each fillet; place on waxed-paper-lined tray. Refrigerate 2 hours.
• Make salad:
• Whisk juice, oil, vinegar, mint and ginger in small bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be made 2 hours ahead. Let stand at room temperature.)
• Spray barbecue rack with nonstick spray; prepare barbecue (medium-high heat). Spray fish with nonstick spray. Grill until just opaque in center, about 3 minutes per side. Transfer fish to plate.
• Toss greens in large bowl with enough dressing to coat; divide among 6 plates. Arrange grapefruit segments and mangoes atop greens; drizzle with some dressing. Place 1 fish fillet alongside each salad. Top fish with avocado. Serve, passing any remaining dressing separately.

GRILLED SEA BASS WITH ROASTED RED PEPPER SAUCE AND BROCOLLI PUREE

Steps:

• Grilled Sea Bass with Roasted Red Pepper Sauce and Brocolli Puree 1. Heat the oil in a sauté pan. Add the shallot and cook until soft. Deglaze with white wine and cook one minute. Add the stock and the cooked red pepper. Cook 5 minutes. Cool slightly, and purée in the blender. Season with salt, pepper and lemon juice, and transfer to a small saucepan to reheat in a few minutes. 2. Cook the fish: Season the filets with salt and pepper. Heat the butter and oil in a skillet. Fry on both sides until golden and cooked through, about four minutes per side. Serve on a bed of broccoli purée with red pepper sauce alongside. Puree 1. Bring a pot of water to the boil. Cut the florets off the broccoli stem in even sizes. Peel the stem and slice thinly. Slice the leek into rings and rinse well. Salt the boiling water, as for pasta, and add the broccoli and leek. Cook until very tender, about 10 minutes. Drain. Drop in the butter and purée with an immersion blender. Taste and adjust the salt. Add pepper, lemon juice and zest. Serve hot as a bed for fish. Sauce 1. Make the sauce. Heat the oven to 400°F/200°C. Set the peppers on a baking sheet and roast until the flesh is soft and the skin puckered, 35 to 45 minutes. Remove from the oven and put in a bowl covered with plastic wrap. Set aside 10 minutes to sweat. Remove the wrap, peel and seed the pepper. Cut the flesh into pieces and set aside.

SEA BASS GRILLED IN CORN HUSKS WITH COMPOUND BUTTER

Steps:

• To make the Compound Butter -- Beat room temperature butter with a fork until creamy. Once it is smooth, add remaining ingredients and blend until all the ingredients are distributed evenly throughout the butter. Place a square of plastic wrap (like Saran Wrap) on the counter and mound the butter in a line down the center. Shape the butter into a cylinder and wrap the plastic around the butter, rolling it back and forth to shape. Twist the ends tightly and pull them at the same time, this forms a perfectly round, smooth log. Refrigerate or freeze until firm.
• To prepare the fish -- Soak 12 of the larger outer husks in hot water for 5 minutes. Put two soaked husks on work surface, one on top of the other. The two layers will keep the fish from burning. Place fish fillet centered in the cradle of the husk.
• Season the fish well with salt and pepper. Now, place a slice of compound butter (approx. 2 tsp.) on top of the fish.
• Place another husk on top of the fish and tuck into bottom husk. Make the pouch as gap-free as possible. Secure both ends of the packet with soaked cotton string.
• Grill packets over medium heat. They'll poach and steam in the packets so you don't need to turn them over.
• Cook about 10 minutes per inch of thickness.
• To serve, present fish in the grilled corn husk. Remove one knot and pull back top husk (like it's on a hinge).
• Doneness: If you're unsure about the timing test for doneness, use an instant read thermometer. Insert it through the packet into the thickest part of the fish. It's done when temp hits 125 - 130°F.
• Nutritional Information per serving: Calories 130: Total Fat 7(G): Calories from fat: 49%: Sodium 257(MG): Carb 0(G).

GRILLED SEA BASS

Steps:

• Whisk Teriyaki, honey and olive oil together until combined. Place fish in zip lock bag. Add the marinade and marinate, refrigerated for at least 4 hours and up to 24 hours which makes the flavoring wonderful. Remove fish from fridge, keeping bag sealed about 15 to 20 minutes before grilling. Heat grill to medium low. Spray or coat grill grates generously with olive oil to prevent fish from sticking. Spraying the spatula with olive oil also helps prevent the fish from falling apart when turning. Grill fish about 6 minutes per inch of thickness, turning once until a table knife inserts across the grain without resistance. Fish should be oily and opaque. I turn up the heat a bit near the end to caramelize some of the residual marinade. Serve immediately. Alternative preparation: vacuum seal the fish and marinade (or seal in the ziplock bag using the water method of excluding air from the ziplock bag. Marinate for time as above. Sous vide at 114.8 degrees F until it reaches an internal temperature of 113 (about 35 min. for ¾ inch thick pieces). Can be held at 113 for about 15 minutes (I haven't tried more). Sear/carmelize briefly with blow torch (use MAPP gas one for higher heat) or sear to caramelize in a lightly oiled hot pan (use canola oil). Serve immediately on warm plate (at 113 degrees, fish is wonderfully textured, but not very warm, so serve right as it is ready to be eaten). Enjoy!