What’s the BEST Way to Cook Sea Bass
Grilled Chilean Sea Bass Recipe 🔗
One of my favorite salt water fishes is Chilean sea bass. It is a rich and flavorful and holds up well when grilled. It doesn’t need much seasoning.
Prep: 5min
Total: 11min
Ingredients:
- 1 pound filet of sea bass, approximately 1” – 1-1/2” thick, cut into 4 equal sections
- Extra virgin olive oil (EVOO)
- 1-1/2 TBS dried dill weed
- Sea salt and cracked pepper
- 1 lemon quartered
Instruction:
- Preheat the Foreman Grill to high.
- Coat the fish pieces all over with EVOO. Sprinkle with dill, salt, and pepper.
- Place the fish skin side down on the grill and close the top. Grill for 6 minutes. Serve with lemon quarters and salad (recipe below).
FAQ
Do you cook seabass with the skin on?
Pan-searing Chilean Sea Bass is my preferred method because of the crispy skin, but to get crispy skin it’s important to make sure it’s as dry as possible before cooking. If steaming Chilean Sea Bass I recommend removing the skin because it will end up chewy.
Should skin be removed from sea bass before cooking?
The skin can be removed, but chefs typically leave it on because it’s a great source of nutrients and takes on a lovely color and texture when it comes into contact with a hot pan of oil. Whole sea bass have sharp fins and a thick layer of scales that need to be removed prior to cooking.
What is the best cooking technique for seabass?
If cooking fillets, cook skin-side down for 3-4 minutes, then flip over, add a knob of butter to the pan, and cook for another minute, basting with the melted butter.