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.
Servings: 2 Servings
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
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
