"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!" — ZSTYLIN
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lemon pepper to taste
sea salt to taste
2 large cloves
chopped Italian flat leaf parsley
1 1/2 tablespoons
extra virgin olive oil
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!
We made this for Valentines day and used high quality seabass from Central Market. We followed the directions to a "t" and added a squirt of fresh lemon juice after the fish came off the grill. We thought it tasted fishy so threw it in the oven which helped release some of that natural butter flavor seabass has. That helped but it certainly wasnt resturant style.
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.
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.
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.
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?
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
For 2- 7oz filets I used 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder 1/2 teaspoon paprika and 1/2 teaspoon lemon pepper. I omitted the salt completely and did not use the garlic herb butter. I lined a baking sheet with aluminum foil, sprayed with PAM and baked the filets at 400 degrees for 20 minutes, then flip them and baked for about 5 more minutes. It was outstanding!
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Sea Bass
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 110
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