This incredible grilled Chilean sea bass recipe is not only easy, it’s quick and absolutely delicious. A huge benefit of Chilean sea bass is the blank canvas it provides in terms of flavor profiles.
In this fish recipe, I’m using simple seasonings and a beautiful white wine and garlic sauce to enhance the mild flavor of the white fish.
Jump to RecipeHow Long Does It Take To Grill Chilean Sea Bass?
Depending on the level of heat you’re cooking with, and thickness of the fish, it can take anywhere from 8-14 minutes. In this recipe, I’m using medium high heat, with some fairly thick fish filets.
So, the cooking time is 14 minutes for this grilled sea bass, seven minutes on each side. If your sea bass filets are on the thinner side, I recommend using a little higher heat and much less time. Just a quick char on the outside and they’ll be done in about eight minutes total.
What’s The Difference Between Sea Bass and Chilean Sea Bass?
Chilean sea bass is a different fish altogether than the sea bass caught in U.S. waters. In fact, it’s not a bass at all; it’s actually a Patagonian Toothfish and if you’ve ever seen one you’d know why it took clever marketing to get this fish into the mainstream.
Chilean sea bass is a deep-water fish, caught in waters near and around South America and Antarctica. Black sea bass, on the other hand, is caught in waters from Massachusetts to Florida.
This prehistoric looking toothfish was rebranded as “Chilean sea bass” and because of its versatility (and new name) it became very popular.
As a result, prices for this once inexpensive fish have increased as it’s become a staple at many high end restaurants around the country.
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How Do You Grill Fish Without It Sticking?
Grilling fish can be tricky at times because of its tendency to stick to the grill grate. When grilled correctly though, this can be minimized.
First, be sure to prepare the grill by properly preheating the grill grate; at least 15 minutes. Placing fish on a cold grate is a sure way to get it to stick.
Next, be sure you have sufficiently oiled both sides of the fish, this will help with preventing the Chilean sea bass from sticking to the grill grate.
Finally, be patient. Don’t try to flip the fish too early, it will tend to release from the grill grate when it’s ready to flip, making it much easier to slide a fish turning spatula in between the fish and the grill grate.
What Temperature Should This Fish Be?
Grilled chilean sea bass cooks rather quickly, and you definitely don’t want to overcook it. I highly recommend using a reliable leave-in thermometer to monitor the internal temperature of the fish.
I prefer to cook the fish to about 140°F, on the grill. Then remove it, and let carryover cooking finish the job which usually gets the fish to about 145°F.
How To Make Grilled Chilean Sea Bass
Prep Time: 10 mins | Cook Time: 14 mins | Serves: 4
Ingredients
For the Fish
4 Chilean Sea Bass filets
1 tbsp olive oil
1 tsp coarse kosher salt
1 tsp garlic powder
1 tsp smoked paprika
1 tsp onion powder
½ tsp lemon pepper
For the sauce
2 tbsp Olive Oil
5 tbsp unsalted butter
5 cloves garlic, minced
¼ cup white wine
1 tsp fresh cracked pepper
½ tsp red pepper flakes
1 tsp lemon juice
2 tbsp capers
Zest from ½ lemon
¼ cup fresh parsley, chopped
Step 1: Light your grill and preheat it to medium high while you prepare the fish.
Step 2: Blot the fish completely dry with a paper towel, then make a few shallow cuts into the skin of the fish to prevent it from curling up while it’s on the grill.
Step 3: Coat the fish with a thin layer of olive oil. Mix the seasonings for the fish together in a small bowl, and season the fish.
Note* Depending on the amount of fish being grilled, you may not use all of the seasoning.
Step 4: Place the fish on the grill grate, presentation side down over direct heat. Allow the fish to cook for seven minutes.
Step 5: While the fish is cooking, place a saucepan over medium heat and add the oil and butter. When the butter has melted, whisk in the remaining ingredients for the sauce, except for the parsley. Then, set aside and keep warm.
Step 6: After seven minutes, flip the fish and cook for an additional seven minutes. With two minutes of cooking time remaining, add the parsley to the butter sauce and whisk it in.
Step 7: Remove the fish from the grill.
Step 8: Plate the fish, spooning a desirable portion of butter sauce over each filet.
Ingredients
- 4 Chilean sea bass filets
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- ½ tsp lemon pepper
For The Sauce
- 2 tbsp olive oil
- 5 tbsp unsalted butter
- 5 cloves garlic, minced
- ¼ cup white wine
- 1 tsp fresh cracked black pepper
- ½ tsp red pepper flakes
- 1 tsp fresh lemon juice
- 2 tbsp capers
- ¼ cup fresh parsley finely chopped
- zest from ½ lemon
Instructions
- Light your grill and preheat it to medium high while you prepare the fish.
- Blot the fish completely dry with a paper towel, then make a few shallow cuts into the skin of the fish to prevent it from curling up while it’s on the grill. Coat it with a thin layer of olive oil. Mix the seasonings for the fish together in a small bowl, and season the fish.
- Place the fish on the grill grate, presentation side down over direct heat. Allow the fish to cook for seven minutes.
- While the fish is cooking, place a saucepan over medium heat and add the oil and butter. When the butter has melted, whisk in the remaining ingredients for the sauce, except for the parsley. Then, set aside and keep warm.
- After seven minutes, flip the fish and cook for an additional seven minutes. With two minutes of cooking time remaining, add the parsley to the butter sauce and whisk it in.
- Remove the fish from the grill.
- Plate the fish, spooning a desirable portion of butter sauce over each filet.