Name: Crispy Skin Grilled Chilean Sea Bass
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 sea bass fillets (6-8 oz each, 2-inches thick); 2 tablespoons olive oil; Salt; ground black pepper; Non-stick oil spray; 2 lemons (cut in half)

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Grilled sea bass does the heavy lifting here. With golden, crackly skin, smoky edges, and buttery flakes that fall apart with a nudge, it’s all about simple technique and bold flavor.

A blazing-hot grill, a pinch of seasoning, and a squeeze of charred lemon are all you need to make it shine. Want something with deep, smoky flavor? Check out our smoked sea bass.

Grilled fish with sweet potatoes, asparagus, charred lemon, herbs; salad behind.

If you’re feeling a little extra, our sea bass with truffle sauce is pure dinner-party material.

Here’s Why This Grilled Sea Bass Recipe Works

Thick cuts stay juicy: Sea bass handles high heat like a champ. Just start with a thick filet and let it do its thing.

Charred lemons = big flavor: Throw citrus on the grill and let the heat do the magic, bright, smoky, and begging to be squeezed.

No flipping drama: Hot grill, oiled grates, and patience. The skin will tell you when it’s ready.

Fast and foolproof: Ten minutes per inch is the rule. Temp it, plate it, done. Perfect grilled fish.

Raw fish fillet with dark skin on white cutting board, kitchen items behind.

Recipe Tips

Heat the grill first: Let it get to a steady 450°F before you add anything. A hot grate means better sear and less sticking.

Oil everything: Fish, lemons, grates. Brush it all. A little oil keeps your dinner from fusing to the metal.

Start flesh side down: You’ll get a better char and it’s easier to flip without breaking the grilled fish.

Don’t overcook it: Pull the fish at 145°F. It should flake easily and stay buttery inside.

Pat it dry first: Moisture is the enemy of crisp skin. Use paper towels to blot the fish before seasoning.

Want a finishing touch? This lemon garlic butter sauce is perfect drizzled over grilled sea bass.

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Slices of grilled tuna steak on a plate with rice and a radish salad.

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Close-up of crispy fish fillet with herbs, sauce, and blurred vegetables.

Perfect Grilled Sea Bass with Crispy Skin

Grilled sea bass brings big flavor with barely any effort. Crisp skin, juicy flakes, and a squeeze of charred lemon. That’s dinner done right.

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Grilled sea bass with sweet potatoes, asparagus.

Prep Time: 10

Cook Time: 20

Total Time: 30

5 from 1 vote

Crispy Skin Grilled Chilean Sea Bass

By Pat Nyswonger

These Grilled Sea Bass fillets are tender and flaky, with a crispy skin! The grill gives the fish a nice smokiness, making it perfect for summer dining. Make sure you let the grill get hot before you add the fish so the skin gets crispy and the flesh stays tender, moist, and flaky.

If you make this recipe, please leave a star rating and comment.

Servings: Servings

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Ingredients

Instructions

Preheat the grill to medium-high heat (about 450°F). You can cook the fish on a charcoal grill or a gas grill, just make sure you give it time to heat up.
While the grate is heating, brush the fish filets with oil and sprinkle liberally with salt and pepper. Brush oil on the lemon halves.
Spray or brush non-stick oil on the grate and place the fish filets, flesh side down, on the hot grill grates. Place the lemon halves on the grill, cut side down.
Grill the lemons for 3 to 5 minutes or until charred. Grill the sea bass for 5 minutes, then flip it skin side down and grill for another 5 to 10 minutes, depending on the thickness of the filets.
When the filets have reached 145°F and flake easily with a fork, transfer them to a platter.
To serve, place the filets, skin side up, on individual plates along with the charred lemons.

Notes

Check for doneness: The fish is done when it flakes easily with a fork inserted into the thickest part of the filet or when it reaches an internal temperature of 145°F using a meat thermometer.

Follow the 10-minute rule: Cook fish for 10 minutes per inch of thickness, adjusting slightly depending on grill heat and filet size.

Preheat the grill: Let the grill heat to a steady 450°F before adding the fish. A hot grate means better sear and less sticking.

Oil everything: Lightly brush the fish, grill grates, and even your lemon halves with oil. This helps prevent sticking and adds a little sizzle.

Start flesh-side down: Place the fish flesh-side down first to get a solid sear. It also makes flipping easier without breaking the filet.

Don’t move it too soon: If the skin sticks, give it another minute. When it’s ready, it’ll release easily.

Nutrition

Serving: 1, Calories: 447kcal, Carbohydrates: 9g, Protein: 36g, Fat: 31g, Saturated Fat: 6g, Polyunsaturated Fat: 22g, Cholesterol: 95mg, Sodium: 404mg, Fiber: 3g, Sugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 1 vote (1 rating without comment)

2 Comments

angiesrecipes says:

May 27, 2022 at 8:29 PM

Meaty succulent flesh and crispy skin…a heavenly treat!
angiesrecipes
http://angiesrecipes.blogspot.com

1. Pat Nyswonger says:
  
  May 27, 2022 at 9:17 PM
  
  Thank you, Angi….