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Grilled Sea Bass
SUBMITTED BY:
ZSTYLIN
PHOTO BY:
tpetz
"This is a truly flavorful dish with a lovely plate presentation. My mom and I experimented and made this for lunch. It came out so good I promptly went to the fish market so I could make it for my dinner guests that night. YUMMY!"
RECIPE RATING:
Read Reviews
(70)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
20 Min
READY IN
40 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
lemon pepper to taste
sea salt to taste
2 pounds sea bass
3 tablespoons butter
2 large cloves garlic, chopped
1 tablespoon chopped Italian flat leaf parsley
1 1/2 tablespoons extra virgin olive oil
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DIRECTIONS
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.
FOOTNOTES
Wine TIp
Try with a
Chardonnay
.
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REVIEWS
Reviewed on Feb. 19, 2008 by
matgurl
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matgurl
Feb. 19, 2008
freekin delicious, people!! seriously! and easy to boot! for about 1.25 lbs of sea bass i started out with 1 tspn each spice & 1/2 tspn of lemon pepper. that was too much lemon pepper so i added another 1/2 tspn of garlic, onion & paprika. it was just right. after sprinkling, i patted the fish and it ended up basically as a paste which kind of made a crust as it broiled. done, btw, on the second rack level of the oven. as the paste began to crisp i moved the rack down one more level. i drizzled just a bit of olive oil as the amount called for is too much in my opinion. definitely does not need the amount called for. also, i served the butter on the side. honestly, it was delicious with or without the butter. it really isn't needed. but that's just me as i try to cut fat wherever i can. served with garlic lemon green beans & brown rice. scrumpdillyicious!! p.s. if you are in the long beach area, you simply must visit the fishmonger at the alamitos marina farmers market on sunday. his fish is amazing!! but get there early cuz he sells out fast. bon appetit, mon frer!
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15 users found this review helpful
freekin delicious, people!! seriously! and easy to boot! for about 1.25 lbs of sea bass i...
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Reviewed on Mar. 16, 2006 by
SAXYBONE
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SAXYBONE
Mar. 16, 2006
I used this recipe with grouper fish. I thought it was fantastic. I mixed up the spices and put them in a ziplock bag. Then I added a little olive oil to my fish and added them to the bag and gave it a good shake. I let them sit in the fridge until I was ready to cook them. I didn't have time to grill tonight, so I put them in the oven on 400 for about 15 mins. They were great! I also doubled the recipe for the spices. I used 2 filets, very large in size.
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7 users found this review helpful
I used this recipe with grouper fish. I thought it was fantastic. I mixed up the spices and...
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Reviewed on Jan. 25, 2004 by MPLOURDE
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MPLOURDE
Jan. 25, 2004
My wife and I have made this recipe three times since we found it. Excellent!!!
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6 users found this review helpful
My wife and I have made this recipe three times since we found it. Excellent!!!
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Reviewed on Jan. 1, 2008 by genuine1
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genuine1
Jan. 1, 2008
I had never tried sea bass, so went to your website for a recipe as friends were bringing it for New Year's Eve. Well, it was outstanding. All 6 of us agreed. It was certainly simple to do, and I read the reviews, which are very helpful, and I baked it at 400 for 20 mins. because my stove was being used for a pasta recipe. Just fantastic, however, I'm going to try cheaper fish, as this cost my friend 45.00! Wow! Is there a good cheaper type of fish that will fare well with this recipe?
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4 users found this review helpful
I had never tried sea bass, so went to your website for a recipe as friends were bringing it...
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Reviewed on Sep. 30, 2007 by
Barb A.
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Barb A.
Sep. 30, 2007
WOW - this is a great fish recipe. We eat a significant amount of fresh fish, and sea bass has become our favourite. This recipe is a definite keeper and the reviews were very helpful in making some adaptations. I omitted the salt all together, reduced the amount of butter by half, and used only 1/2 tbsp of oil drizzled over the cooked fish. Thanks for the special recipe Stephanie.
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4 users found this review helpful
WOW - this is a great fish recipe. We eat a significant amount of fresh fish, and sea bass has...
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Reviewed on Jan. 18, 2007 by
griller3
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griller3
Jan. 18, 2007
Wow 5+++++stars This was great a restaurant quality dish. I made as stated with the exception of sea salt, did not have so I used kosher, but scaled it back some. I also used Chilean Sea Bass which was really expensive (21.99lb) OUCH!!!!. But it was worth every penny. I charcoal grilled mine about 8 min per side over high heat. Can't say enough about this dish, will try a cheaper sea bass next time though. Chilean Sea Bass will be for special occasions. Oh!!! I almost forgot what ever you do please do not leave out the last step with a good quality EVOO it makes a world of difference. UPDATE!!!!!! I MADE THIS AGAIN LAST NIGHT, ONLY I USED RED SNAPPER BECAUSE IT WAS ON SALE, IT TURN OUT REALLY GOOD, THIS IS A LIGHT FLAVORFUL FISH WITH RESTAURANT QUALITY TASTE. I DID GRILL MINE AND FOLLOWED RECIPE AS BEFORE. 5++++STARS.
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4 users found this review helpful
Wow 5+++++stars This was great a restaurant quality dish. I made as stated with the exception...
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Reviewed on Jun. 22, 2006 by AZ MAMA
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AZ MAMA
Jun. 22, 2006
I AM SOOOO PICKY WITH SEAFOOD....THIS WAS AWESOME! By far the best we have ever made at home. Definitely Double the seasonings. Omit Olive Oil at the end...herbed butter in recipe is enough. If you use dried Parsley instead of Fresh...Cut the amount in half or less.
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4 users found this review helpful
I AM SOOOO PICKY WITH SEAFOOD....THIS WAS AWESOME! By far the best we have ever made at home....
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Reviewed on Feb. 23, 2005 by
GUYCHEF
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GUYCHEF
Feb. 23, 2005
This is an excellent combination of seasonings. I recommend that you double or triple the amount of seasoning so the fish is completely coated. I double the amounts shown just for two servings. I am partial to Chilean Sea Bass and have made this several times with that fish. My only other change is that I drizzle the finished fish with white Truffle oil instead of regular olive oil before serving. Truffle oil is a highly refined olive oil with the fragrance of truffles. It’s very pricey but you don’t use much and it is usually only found in upscale grocery stores. If you can’t find it in your area, just do a “Google” search and you can buy it online. It adds an incredible finishing touch to a fine dish and you will not be disappointed.
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4 users found this review helpful
This is an excellent combination of seasonings. I recommend that you double or triple the...
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Reviewed on Jan. 25, 2004 by
Wilemon
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Wilemon
Jan. 25, 2004
I really enjoyed this recipe! I left out the sea salt and garlic and replace it with garlic salt mixed in with the melted butter. I wrapped in foil, cooked slowly on the grill, and then finished up the fish directly on the grill, for that 'grilled look'. Place on a plate and poured the butter mixture over top. Very good.
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4 users found this review helpful
I really enjoyed this recipe! I left out the sea salt and garlic and replace it with garlic...
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Reviewed on Jan. 25, 2004 by TIGERSMEMPHIS
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TIGERSMEMPHIS
Jan. 25, 2004
very nice recipe, easy and quick, good flavor, my only problem was I cooked the fish a bit too long. also would suggest to add paprika after fish is taken off the grill so the paprika does not burn
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4 users found this review helpful
very nice recipe, easy and quick, good flavor, my only problem was I cooked the fish a bit too...
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