Crispy Skin Grilled Chilean Sea Bass
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.
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Servings: 2 Servings
Calories: 447kcal
Ingredients
- 2 Chilean sea bass filets 6-8 oz each, 2-inches thick
- 2 tablespoons olive oil
- Salt
- 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
- The fish will flake easily when a fork is inserted into the thickest part of the filet or when it reaches 145°F with a meat thermometer.
- According to Washington State Dept. of Health, the general rule to cook fish safely is 10 minutes of cooking time for every inch of thickness and to an internal temperature of 145°
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