17 Delicious Grilled Sea Bass Recipes Amazing

There’s something truly magical about the sizzle of sea bass hitting the grill—the aroma, the flavor, the promise of a meal that’s both elegant and effortlessly delicious. Whether you’re craving a quick weeknight dinner or planning a special weekend feast, our roundup of 17 grilled sea bass recipes is sure to inspire. Dive in and discover your next favorite dish that’ll have everyone asking for seconds!

Mediterranean Grilled Sea Bass

Venturing into the flavors of the Mediterranean has never been easier with this grilled sea bass recipe. You’ll love how simple ingredients come together to create something truly special.

Ingredients

• 1 whole sea bass (about 2 lbs), cleaned and scaled
• 2 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 cloves garlic, minced
• 1 lemon, thinly sliced
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh dill, finely chopped

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent 400°F.
2. Pat the sea bass dry with paper towels to ensure a crisp skin.
3. Make three diagonal cuts on each side of the fish to allow even cooking and flavor penetration.
4. Rub the sea bass inside and out with olive oil, then season with sea salt and black pepper.
5. Stuff the cavity with minced garlic, lemon slices, parsley, and dill for aromatic flavor.
6. Place the fish on the grill and cook for 6-7 minutes per side, or until the skin is crispy and the flesh flakes easily with a fork.
7. Use a wide spatula to carefully flip the fish, ensuring it doesn’t stick or break apart.
8. Remove from the grill and let it rest for 5 minutes before serving to allow the juices to redistribute.

Succulent and flaky, this Mediterranean grilled sea bass is a testament to the power of simple, fresh ingredients. Serve it with a side of roasted vegetables or a crisp salad for a meal that’s as nutritious as it is delicious.

Grilled Sea Bass with Tomato and Basil

Let’s dive into making a dish that’s as refreshing as a summer breeze. Grilled sea bass with tomato and basil is your go-to for a light yet flavorful meal that screams sophistication without the fuss.

Ingredients

• 1.5 lbs fresh sea bass fillets, skin-on
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 medium heirloom tomatoes, thinly sliced
• 1/4 cup fresh basil leaves, chiffonade
• 1 tbsp clarified butter
• 1 lemon, zested and juiced

Instructions

1. Preheat your grill to medium-high heat, aiming for 400°F.
2. Pat the sea bass fillets dry with paper towels to ensure a crisp skin.
3. Brush both sides of the fillets with extra-virgin olive oil and season with kosher salt and freshly ground black pepper.
4. Place the fillets skin-side down on the grill. Cook for 4 minutes without moving to get a perfect sear.
5. Carefully flip the fillets using a spatula. Grill for another 3 minutes until the fish is opaque and flakes easily with a fork.
6. While the fish cooks, melt clarified butter in a small saucepan over low heat. Stir in lemon zest and juice for a bright, buttery sauce.
7. Arrange the thinly sliced heirloom tomatoes on a serving platter. Place the grilled sea bass on top.
8. Drizzle the lemon butter sauce over the fish and garnish with chiffonade basil.

Unbelievably tender with a crispy skin, this sea bass pairs beautifully with the acidity of tomatoes and the freshness of basil. Serve it over a bed of quinoa or with a side of grilled asparagus for a complete meal that’s as nutritious as it is delicious.

Asian-Inspired Grilled Sea Bass

Perfect for those evenings when you’re craving something light yet flavorful, this Asian-Inspired Grilled Sea Bass brings a touch of elegance to your dinner table without any fuss.

Ingredients

• 1.5 lbs sea bass fillets, skin-on
• 2 tbsp clarified butter, melted
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp fresh ginger, finely grated
• 2 cloves garlic, minced
• 1 tbsp honey
• 1 tsp red pepper flakes
• 2 green onions, thinly sliced
• 1 tbsp toasted sesame seeds

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent 400°F.
2. In a small bowl, whisk together the soy sauce, sesame oil, grated ginger, minced garlic, honey, and red pepper flakes to create the marinade.
3. Place the sea bass fillets in a shallow dish, skin-side down, and pour the marinade over them, ensuring they’re fully coated. Let them marinate for 15 minutes at room temperature.
4. Brush the grill grates with clarified butter to prevent sticking.
5. Place the marinated sea bass fillets on the grill, skin-side down. Grill for 5-6 minutes, resisting the urge to move them to ensure a perfect sear.
6. Carefully flip the fillets and grill for an additional 4-5 minutes, or until the fish flakes easily with a fork.
7. Transfer the grilled sea bass to a serving platter, garnish with sliced green onions and toasted sesame seeds.

This dish boasts a beautifully caramelized exterior with a moist, flaky interior, offering a harmonious blend of sweet, savory, and slightly spicy flavors. Try serving it over a bed of jasmine rice or alongside a crisp Asian slaw for a complete meal that’s sure to impress.

Grilled Sea Bass with Coconut Rice

Wow, have you ever had one of those days where you crave something light yet satisfying? This grilled sea bass with coconut rice is your answer. It’s a breeze to make and packs a punch of flavor.

Ingredients

• 1.5 lbs fresh sea bass fillets, skin on
• 1 cup jasmine rice
• 1.5 cups coconut milk, full-fat
• 2 tbsp clarified butter
• 1 tbsp fresh lime juice
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh cilantro, finely chopped
• 1 lime, cut into wedges for serving

Instructions

1. Preheat your grill to medium-high heat, aiming for 400°F.
2. Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
3. In a medium saucepan, combine the rinsed rice and coconut milk. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 18 minutes. Tip: Resist the urge to stir the rice while it’s cooking to prevent it from becoming mushy.
4. While the rice cooks, pat the sea bass fillets dry with paper towels. Brush both sides with clarified butter and season with sea salt and black pepper.
5. Place the sea bass fillets skin-side down on the grill. Cook for 4 minutes without moving to get a perfect sear.
6. Carefully flip the fillets and cook for another 3 minutes, or until the fish flakes easily with a fork. Tip: If the skin sticks, it’s not ready to flip—give it a bit more time.
7. Remove the rice from heat and let it sit, covered, for 5 minutes. Then, fluff with a fork and stir in the fresh lime juice and chopped cilantro.
8. Serve the grilled sea bass over the coconut rice with lime wedges on the side. Tip: For an extra burst of flavor, drizzle a bit of the leftover clarified butter over the fish before serving.

The sea bass comes out perfectly flaky with a crispy skin, while the coconut rice is creamy with a hint of lime. Try serving it with a side of grilled asparagus for a complete meal.

Grilled Sea Bass with Avocado Cream Sauce

Ever find yourself craving something light yet indulgent for dinner? This grilled sea bass with avocado cream sauce is your answer, combining flaky fish with a velvety, tangy sauce that’s surprisingly easy to whip up.

Ingredients

• 2 sea bass fillets, skin-on (6 oz each)
• 1 ripe avocado, halved and pitted
• 1/4 cup sour cream
• 2 tbsp fresh lime juice
• 1 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp smoked paprika
• 1 tbsp finely chopped cilantro
• 1 garlic clove, minced

Instructions

1. Preheat your grill to medium-high heat (400°F). Ensure the grates are clean and lightly oiled to prevent sticking.
2. In a blender, combine the avocado, sour cream, lime juice, cilantro, and garlic. Blend until smooth. Season with 1/4 tsp salt and a pinch of black pepper. Set aside.
3. Pat the sea bass fillets dry with paper towels. Brush both sides with olive oil and season with the remaining salt, black pepper, and smoked paprika.
4. Place the fillets skin-side down on the grill. Cook for 4 minutes without moving to get a good sear.
5. Flip the fillets carefully using a spatula. Grill for another 3-4 minutes, or until the fish flakes easily with a fork.
6. Remove the fillets from the grill and let them rest for 2 minutes. This allows the juices to redistribute.
7. Serve the grilled sea bass with a generous dollop of the avocado cream sauce on top.

Velvety and rich, the avocado cream sauce contrasts beautifully with the smoky, tender sea bass. Try serving it over a bed of quinoa or with a side of grilled asparagus for a complete meal.

Grilled Sea Bass with Roasted Vegetables

Today’s the perfect day to fire up the grill and treat yourself to something special. Grilled sea bass with roasted vegetables is a dish that’s as impressive as it is simple, bringing together the freshness of the sea with the earthy goodness of veggies.

Ingredients

• 1 lb sea bass fillets, skin-on
• 2 tbsp clarified butter, melted
• 1 cup cherry tomatoes, halved
• 1 cup zucchini, sliced into 1/2-inch rounds
• 1 cup yellow squash, sliced into 1/2-inch rounds
• 1 tbsp fresh thyme leaves
• 1 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent 400°F.
2. Brush the sea bass fillets with clarified butter on both sides, ensuring an even coat for that golden crust.
3. In a large bowl, toss the cherry tomatoes, zucchini, and yellow squash with extra virgin olive oil, thyme, sea salt, and black pepper until evenly coated.
4. Place the vegetables on a grill basket or a piece of foil, spreading them out to ensure even roasting.
5. Grill the sea bass skin-side down first for about 4 minutes, then flip carefully and grill for another 3 minutes. The fish should flake easily with a fork when done.
6. Simultaneously, grill the vegetables for about 10 minutes, turning occasionally, until they’re tender and slightly charred.
7. Remove both the sea bass and vegetables from the grill. Let the fish rest for 2 minutes before serving to allow the juices to redistribute.

Perfectly grilled sea bass offers a delicate, buttery texture that pairs wonderfully with the smoky, caramelized vegetables. Serve it on a warm platter with a sprinkle of fresh thyme for a touch of color and aroma that’ll wow your guests.

Grilled Sea Bass with Cilantro Lime Butter

This grilled sea bass with cilantro lime butter is a game-changer for your summer dinners. You’ll love how the fresh, zesty flavors complement the perfectly grilled fish.

Ingredients

• 4 (6-ounce) sea bass fillets, skin-on
• 1/2 cup unsalted butter, softened
• 1/4 cup fresh cilantro, finely chopped
• 2 tablespoons lime juice, freshly squeezed
• 1 teaspoon lime zest
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat your grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
2. In a small bowl, combine the softened butter, cilantro, lime juice, lime zest, sea salt, and black pepper. Mix until well blended. Set aside.
3. Brush both sides of the sea bass fillets with olive oil and season lightly with additional sea salt and black pepper.
4. Place the fillets skin-side down on the grill. Cook for 4-5 minutes without moving to get a good sear.
5. Carefully flip the fillets and cook for another 3-4 minutes, or until the fish flakes easily with a fork.
6. Remove the fillets from the grill and immediately top each with a generous dollop of the cilantro lime butter. Allow it to melt slightly over the hot fish.
7. Serve immediately, garnished with additional cilantro and lime wedges if desired.

Just imagine the buttery, herbaceous crust giving way to the tender, flaky sea bass beneath. For an extra touch, serve it over a bed of quinoa or alongside grilled asparagus.

Grilled Sea Bass with Sweet Potato Mash

Feeling like treating yourself to something special tonight? This grilled sea bass with sweet potato mash is just the ticket—simple enough for a weeknight but fancy enough to impress.

Ingredients

• 2 sea bass fillets, skin-on, about 6 oz each
• 1 large sweet potato, peeled and cubed
• 2 tbsp clarified butter
• 1/4 cup heavy cream
• 1 tbsp fresh thyme leaves
• 1/2 tsp smoked paprika
• Salt, to precise taste
• Freshly ground black pepper, to precise taste
• 1 tbsp olive oil

Instructions

1. Preheat your grill to medium-high heat, aiming for 400°F.
2. Place the sweet potato cubes in a pot of salted boiling water. Cook until fork-tender, about 12 minutes.
3. Drain the sweet potatoes and return them to the pot. Add the clarified butter, heavy cream, and a pinch of salt. Mash until smooth. Keep warm.
4. While the sweet potatoes cook, season the sea bass fillets with smoked paprika, salt, and black pepper on both sides.
5. Brush the grill grates with olive oil to prevent sticking. Place the sea bass fillets skin-side down on the grill. Cook for 4 minutes without moving to get a crisp skin.
6. Carefully flip the fillets and cook for another 3 minutes, or until the fish flakes easily with a fork.
7. Stir the fresh thyme leaves into the sweet potato mash just before serving.

With the sea bass’s crispy skin and the mash’s creamy texture, this dish is a study in contrasts. Try serving it with a side of sautéed greens for a pop of color and freshness.

Grilled Sea Bass with Quinoa Salad

Wondering what to make for a light yet satisfying dinner? This grilled sea bass with quinoa salad is your answer. It’s fresh, flavorful, and surprisingly easy to pull off.

Ingredients

• 2 sea bass fillets, skin-on (6 oz each)
• 1 cup quinoa, rinsed
• 2 cups water
• 1/4 cup extra-virgin olive oil
• 2 tbsp lemon juice, freshly squeezed
• 1 tbsp clarified butter
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1/4 cup fresh parsley, chopped
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
3. While quinoa cooks, season sea bass fillets with 1/4 tsp sea salt and 1/8 tsp black pepper.
4. Brush grill grates with clarified butter to prevent sticking. Place sea bass fillets skin-side down on the grill. Cook for 4 minutes, then flip carefully and cook for another 3 minutes.
5. In a large bowl, whisk together olive oil, lemon juice, remaining sea salt, and black pepper. Add cooked quinoa, cherry tomatoes, red onion, and parsley. Toss to combine.
6. Serve grilled sea bass atop quinoa salad. Garnish with additional parsley if desired.

Grilled to perfection, the sea bass boasts a crispy skin and tender flesh, while the quinoa salad adds a refreshing crunch. For an extra touch, drizzle with a bit more olive oil before serving.

Grilled Sea Bass with Honey Glaze

Hey, you’re going to love this grilled sea bass with honey glaze—it’s the perfect mix of sweet and savory, and it’s surprisingly easy to whip up for a weeknight dinner or a fancy weekend feast.

Ingredients

• 1.5 lbs fresh sea bass fillets, skin-on
• 3 tbsp clarified butter, melted
• 2 tbsp raw honey
• 1 tbsp fresh lemon juice
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 cloves garlic, minced

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent 400°F.
2. In a small bowl, whisk together the clarified butter, raw honey, fresh lemon juice, smoked paprika, sea salt, black pepper, and minced garlic to create the glaze. Tip: Warming the honey slightly can make it easier to mix.
3. Pat the sea bass fillets dry with paper towels to ensure even grilling.
4. Brush both sides of the fillets generously with the honey glaze, reserving half for basting during cooking.
5. Place the fillets skin-side down on the grill. Close the lid and cook for 4 minutes. Tip: Avoid moving the fillets too soon to get those perfect grill marks.
6. Carefully flip the fillets and baste the top with the remaining glaze. Grill for another 3-4 minutes, or until the fish flakes easily with a fork. Tip: The internal temperature should reach 145°F for perfectly cooked sea bass.
7. Remove from the grill and let rest for 2 minutes before serving.

Every bite of this sea bass is a delight—crispy skin, flaky flesh, and that irresistible honey glaze. Try serving it over a bed of wild rice or with a side of grilled asparagus for a complete meal that’s sure to impress.

Grilled Sea Bass with Pineapple Relish

Just imagine the perfect summer evening, the grill fired up, and the aroma of grilled sea bass filling the air. You’re about to make a dish that’s as vibrant as the season itself, topped with a sweet and tangy pineapple relish that’ll have everyone asking for seconds.

Ingredients

• 1 lb sea bass fillets, skin-on
• 1 cup fresh pineapple, finely diced
• 1/4 cup red bell pepper, finely diced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp fresh lime juice
• 1 tsp honey
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp extra virgin olive oil

Instructions

1. Preheat your grill to medium-high heat, aiming for 400°F.
2. While the grill heats, pat the sea bass fillets dry with paper towels and brush both sides with olive oil.
3. Season the fillets evenly with sea salt and black pepper.
4. Place the fillets skin-side down on the grill. Cook for 4 minutes without moving to get a perfect sear.
5. Carefully flip the fillets and cook for another 3 minutes, or until the fish flakes easily with a fork.
6. In a medium bowl, combine the diced pineapple, red bell pepper, cilantro, lime juice, and honey to make the relish.
7. Remove the sea bass from the grill and let it rest for 2 minutes before serving.
8. Top each fillet with a generous spoonful of pineapple relish.

Bright and flavorful, the sea bass is perfectly tender with a crispy skin, while the pineapple relish adds a refreshing crunch. Serve it alongside a chilled glass of white wine for an unforgettable meal.

Grilled Sea Bass with Black Bean Sauce

Just imagine biting into a perfectly grilled sea bass, its skin crispy and golden, topped with a rich, savory black bean sauce that brings a depth of flavor you won’t forget. This dish is a game-changer for your weeknight dinners, offering a gourmet experience with minimal fuss.

Ingredients

• 1 lb fresh sea bass fillets, skin-on
• 2 tbsp fermented black beans, rinsed and lightly mashed
• 3 cloves garlic, finely minced
• 1 tbsp fresh ginger, julienned
• 2 tbsp Shaoxing wine
• 1 tbsp light soy sauce
• 1 tsp granulated sugar
• 1/4 cup chicken stock
• 2 tbsp clarified butter
• 1 scallion, thinly sliced for garnish

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent 400°F.
2. Pat the sea bass fillets dry with paper towels to ensure a crispy skin.
3. Brush both sides of the fillets with clarified butter, seasoning lightly with salt.
4. Place the fillets skin-side down on the grill, cooking undisturbed for 4 minutes to achieve a perfect sear.
5. Flip the fillets carefully, grilling for another 3 minutes until just opaque in the center.
6. While the fish cooks, heat a small saucepan over medium heat and sauté garlic and ginger until fragrant, about 30 seconds.
7. Add the mashed black beans, Shaoxing wine, soy sauce, sugar, and chicken stock, simmering for 2 minutes until slightly thickened.
8. Remove the fish from the grill, spooning the black bean sauce generously over the top.
9. Garnish with sliced scallions before serving.

Here’s the deal: the sea bass turns out flaky and moist, with a sauce that’s umami-packed and slightly sweet. Try serving it over a bed of steamed jasmine rice to soak up every last drop of that incredible sauce.

Conclusion

Vibrant and varied, this collection of 17 grilled sea bass recipes offers something for every palate, from simple herb-infused dishes to bold, flavor-packed creations. We invite you to dive into these delicious options, find your favorite, and share your culinary adventures in the comments below. Don’t forget to pin this roundup on Pinterest to inspire fellow home cooks across North America!

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