Grilling Sea Bass Recipes

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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 seasoned Mediterranean Sea Bass

Easy & Delicious Ways to Grill Sea Bass đź”—

Sea bass is a generic name that can refer to different species of sport fish that typically have meaty white flesh with a mild flavor. It’s a great fish for grilling, especially for people who don’t particularly like super fishy-tasting…

Ingredients:

  • Sea bass fillet
  • Olive oil
  • Salt and pepper
  • Butter (optional)
  • Spices (optional)
  • Herbs (optional)
  • Grilled or roasted potatoes (optional)
  • Dill sprigs (optional)
  • Lemon wedges (optional)

Instruction:

  1. Purchase sea bass fillets or fillet a sea bass that you caught yourself. Buy prepared sea bass fillets from a supermarket or fishmonger if you want something really quick to prepare. Gut a fresh sea bass and cut off the fins and head to fillet it if you’ve just gone fishing and come home with a fresh catch.
    Sea bass fillets typically have the skin on, which will get nice and blackened and crispy when you grill it. However, you can look for skinless fillets or ask an employee to cut the skin off for you if you don’t like fish skin. The grilling process is the same either way.
    You can also buy a whole sea bass or leave your fresh-caught sea bass alone after gutting it and grill it using the same grilling methods as a fillet, if you prefer to cook a whole fish.
  2. Score the skin side of a sea bass fillet lightly using a sharp knife. Place a sea bass fillet skin-side-up on a cutting board or plate. Use a sharp chef’s knife or other sharp kitchen knife to make 3-4 shallow diagonal cuts across the skin.
    Scoring the fish will help your seasoning seep into the flesh of the fish on both sides as well as make the flesh cook more evenly.
    If you’re grilling a whole fish, score both sides, since they both have skin. If you choose to do a skinless fillet, no scoring is necessary.
  3. Brush or rub olive oil onto both sides of the sea bass. Drizzle the fish with olive oil and rub it in using clean hands or brush it all over using an oil brush. Make sure to cover both sides completely in a light layer of oil and work it into the scores that you cut into the skin side.
    You don’t really need to measure the olive oil. Just use however much you need to coat the whole sea bass fillet. If you want to measure it, you can use about 1–2 US tbsp (15–30 mL) per fillet.
    If you’re cooking a whole sea bass, rub or brush oil on the inside of the fish as well.
    As an alternative to olive oil you can use melted butter. Just melt about 3 US tbsp (44 mL) of butter in a saucepan on the stove, then dip a sea bass fillet in the melted butter to coat it.
  4. Season the fillet on both sides with salt and pepper. Sprinkle each side with about 1/2 tsp (2-3 g) of good salt, such as kosher salt or sea salt. Do the same with about 1/4 tsp (0.5 g) of fresh ground black pepper per side.
    The measurements are just recommendations, so feel free to season with more or less salt and pepper to suit your tastes.
    You can use flavored salt and pepper if you want a more complex seasoning. For example, try lemon pepper or garlic salt.
    If you’re grilling a whole sea bass, sprinkle half of the salt and pepper on the inside of the fish.
  5. Add additional dry herbs and spices to season the fish if you want. Try sprinkling both sides of the fish with about 1/4 tsp (0.5 g) of different dry spices like garlic powder, onion powder, paprika, or any other spices you like. Feel free to do the same with about 1/4 tsp (0.5 g) of dried herbs like thyme or rosemary if you want to add some herby flavors.
    This additional seasoning is completely optional. Sea bass tastes great if you just keep it simple and leave it alone after you oil it and season it with salt and pepper.
    If you choose to grill a whole sea bass, you can add dry seasonings to the inside cavity as well. You could also take advantage of the space to put a whole sprig of something like fresh rosemary or thyme.

FAQ

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

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.

Can I grill seabass?

Yes, you can safely eat the skin of sea bass. The skin will be most appetizing to eat if it is nice and crispy; it is best to pan-fry it in oil to get this desired crispy texture. Keeping the skin on when cooking can actually protect the flesh from getting torn or flaking apart.

Do you eat the skin on grilled sea bass?

Yes, you can safely eat the skin of sea bass. The skin will be most appetizing to eat if it is nice and crispy; it is best to pan-fry it in oil to get this desired crispy texture. Keeping the skin on when cooking can actually protect the flesh from getting torn or flaking apart.

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