Crispy Skin Grilled Chilean Sea Bass

Jump to Recipe

This grilled Chilean sea bass is prepared with the skin on and results in a flaky, tender fish with an extra crispy skin. The secret? Don’t be afraid to turn up the heat! A hot fire will guarantee a crisp skin, beautiful grill marks, and Chilean sea bass that is cooked to perfection.

Serving of crispy skin grilled sea bass, and veggies

This grilled Chilean sea bass recipe is such a treat. When prepared right, Chilean sea bass is really something special. It’s elegant and delicious, and there are so many different ways to enjoy this delicate fish.

We have several bass recipes on the site, including Chilean sea bass with thyme butter, sea bass with beurre blanc and our miso glazed sea bass.

But this grilled Chilean sea bass recipe is the first to feature a super crispy skin that we know you’ll savor. And we can’t forget about the delicious grill taste that you can’t get from any other cooking method.

Table of Contents

Why this Recipe Works

For this grilled Chilean sea bass, we’re keeping things simple so the fish (including that crispy skin) is the star of the show.

Not only is it very easy to prep, but you’ll only need six ingredients to make really epic sea bass.

Our skin-on Chilean sea bass recipe is:

No-fuss, foolproof, and simple to follow.
Incredibly delicious with simple seasonings.
A perfectly tender and moist fish with an extra crispy skin.
Nutritious and quick to prepare

If Chilean sea bass always seemed a bit intimidating to prepare at home, this is the perfect beginner recipe!

Ingredients for Grilled Chilean Sea Bass

To make crispy skin grilled Chilean sea bass, you will need the following ingredients:

Chilean sea bass filets- choose portions that are about 6-8 ounces (1-1/2 to 2 inches thick)
Olive oil
Salt and pepper
Non-stick oil spray – for the grill
Lemons- cut in half

That’s it! This recipe is truly simplicity at its best.

cutting board with two servings of Chilean Sea Bass

How to make Grilled Chilean Sea Bass

The secret to getting the crispiest skin on the sea bass portions is to make sure the grill is extra hot. This will cook the fish perfectly, allowing the skin to crisp nicely without drying out the filets.

Here’s a quick rundown of how to grill Chilean sea bass. For the full, printable recipe card and ingredient amounts, scroll to the bottom of the page.

Prepare the grill: Close the lid so the grate can get hot. (See the recipe card for tips)
Prepare the fish filets: While the grate heats, brush the fish filets with oil on the flesh side and sprinkle a generous amount of salt and pepper on them.
Grill the sea bass: Coat the grate with non-stick oil and place the fillets flesh-side down. Grill on each side and add the lemon halves to the grill (see the printable recipe for details).
Serve: To serve the grilled Chilean sea bass, place the filets skin side up on individual plates with a charred lemon on the side.

Close up view of grilled lemon being squeezed on Chilean Sea Bass

Recipe Tips and Frequently Asked Questions

How do I make my sea bass skin crispy?

The trick to getting crispy skin for grilled sea bass is to make sure the grill is hot. We preheat the grill for at least 5 minutes before putting the fish on. A charcoal grill will need extra time to get hot but you’ll know it’s ready once the charcoal is ashy.

Can you eat the skin of Chilean sea bass?

Yes, absolutely! The skin is packed with nutrients and is delicious when prepared right. In this case, extra crisp!

Do you cook Chilean sea bass skin side down first?

Place the sea bass with the flesh side down on the grate first and cook the fish for 5 minutes before flipping it over so it’s skin side down. Grill the filets for another 10-15 minutes. This ensures the skin has plenty of time to crisp up and the flesh side of the fish doesn’t overcook.

How do I know sea bass is done?

The fish is done when it can flake easily or when the internal temperature reaches 145°F with a meat thermometer. According to food safety and health officials, the general safety rule is to cook fish 10 minutes for every inch of thickness.

What to Serve with Grilled Chilean Sea Bass

Since this grilled Chilean sea bass has a rich and delicate flavor, it pairs well with a variety of side dishes! Here are a few great recipes to enjoy along with the fish.

This skin-on Chilean sea bass recipe is easy, delicious and elegant! It’s a healthy and very versatile main dish that you can dress up however you like!

Some Other Recipes You Will Love:

Broiled Cod with Chive Butter is a quick weekday entrée that takes less than 30 minutes to prepare. Cod is low-calorie, low-fat and one of the healthiest fish in the sea!

Salmon with White Truffle Beurre Blanc Sauce is elegant and sooo flavorful. A classic French beurre blanc sauce is enhanced with a touch of white truffle and spooned over a thick, tender broiled salmon fillet.

This Ahi Tuna Poke Bowl is packed with tender cubes of marinated sushi-grade Ahi tuna, avocado and pickled ginger. All served over a portion of hot sushi rice! This is an easy lunch or light dinner anytime.

Connect With Savor the Best:

Please follow us on our social media accounts

Facebook * Instagram * Pinterest * Youtube * Twitter

Did you make this recipe? We would love to hear from you. Drop us a comment below.