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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.

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.

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.
More Grilled Fish Recipes

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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Crispy Skin Grilled Chilean Sea Bass
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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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.

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