Grilled Chilean Sea Bass Recipe

  1. Preheat grill on medium heat and lightly oil grate.
  2. In a small bowl, combine lemon juice, olive oil, salt, pepper and bay leaf.
  3. Rub sea bass fillets with mixture and grill over medium heat for 8 to 10 minutes, flipping halfway through.
  4. Fish is done when it flakes easily with a fork.

What’s the BEST Way to Cook Sea Bass

Chilean Sea Bass Recipe 🔗

Grilled Sea Bass is flaky, tender, and easy to make! Prepare it in 20 minutes and enjoy with rice, veggies, and a sweet strawberry salsa.

Prep: 10min

Total: 18min

Serving Size: 1 serving

Nutrition Facts: calories 352 kcal, Carbohydrate 25 g, Protein 27 g, Fat 17 g, Saturated Fat 11 g, Cholesterol 113 mg, Sodium 249 mg, Fiber 6 g, Sugar 12 g, servingSize 1 serving


  • 1 pound Chilean sea bass fillet (1 1/2 inch thick) ((or two 8 ounce fillets))
  • 1 lime ((juice and zest))
  • 1/4 tsp Adobo Seasoning
  • Strawberry Salsa


  1. Preheat grill to 450°F
  2. On a platter pour lime juice over top of each fillet. Grate the zest of a lime on top and season with Adobo Seasoning. Let marinate while the grill heats up.
  3. Clean grill and spray with cooking spray. Grill the sea bass for 4-5 minutes per side. We are looking for and internal temperature of 135-140°F.
  4. Serve with steamed rice, vegetables or fruit salsa of choice (Strawberry Salsa is my go to).


What is the best cooking technique for seabass?

Sea bass fillets can be gently cooked by steaming, poaching, cooking en-papillote, or even serving raw as carpaccio. Pan-frying is probably the most popular cooking technique, chosen by chefs like Kevin Mangeolles or William Drabble.

How long do you cook sea bass on a gas grill?

You can serve your fish filets right away! Spray the grill with cooking spray, then place the filets on it. Cook for only 4 to 5 minutes on each side, or until the thickest part of the filet reaches 135 to 140°F.

Can I grill seabass?

Set the grill to medium-high, place the sea bass skin side up on a baking sheet lined with nonstick baking paper, drizzle with 12 tbsp oil, season with pepper, and grill for 6 to 8 minutes, or until the fish is cooked through and the skin is golden and slightly crisp.

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