Name: Savor Grilled Chilean Sea Bass Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Seafood
Ingredients: 2 filets Chilean Sea Bass (choose thick cuts for best texture and moisture); 2 tablespoons Butter (can substitute olive oil for dairy-free); 1 tablespoon Old Bay Seasoning (try paprika and salt as alternatives); 1 teaspoon Garlic Salt (fresh minced garlic can provide deeper flavor); 2 tablespoons Chopped Chives (optional, for color and mild onion flavor); 1 cup Mango Salsa (optional, can swap for pineapple salsa or chimichurri)

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Introduction

Savor the rich, buttery flavor of grilled Chilean sea bass, a delicate fish that cooks beautifully over an open flame. This simple recipe highlights the fish’s natural moisture, enhanced by a subtle blend of seasonings and a vibrant mango salsa garnish.

A thick, grilled piece of white fish with clear black grill marks sits in the center of a white plate, with its outer edges slightly browned and seasoned with black pepper. On top of the fish, there is a small pile of yellow and red diced bell peppers mixed with chopped green herbs. Surrounding the fish at the base, a colorful bed of diced yellow and red bell peppers, green peas, and chopped green herbs creates a vibrant border. The plate is placed on a white marbled surface, and the background is blurred out. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 filets Chilean Sea Bass (choose thick cuts for best texture and moisture)
2 tablespoons butter (can substitute olive oil for dairy-free)
1 tablespoon Old Bay seasoning (try paprika and salt as alternatives)
1 teaspoon garlic salt (fresh minced garlic can provide deeper flavor)
2 tablespoons chopped chives (optional, for color and mild onion flavor)
1 cup mango salsa (optional, can swap for pineapple salsa or chimichurri)

Instructions

Step 1: Preheat the grill to 375°F (190°C) to ensure even cooking.
Step 2: Brush both sides of the Chilean sea bass filets with melted butter.
Step 3: Season the filets generously with Old Bay seasoning and garlic salt.
Step 4: Place the seasoned filets on the grill and cook for about 2-3 minutes.
Step 5: Cover the filets and continue cooking for another 3-5 minutes.
Step 6: Flip the filets and re-baste with leftover melted butter. Cook until the internal temperature reaches 140-145°F (60-63°C).
Step 7: Remove from grill and garnish with chopped chives and mango salsa before serving.

Tips & Variations

For a dairy-free option, replace butter with olive oil without sacrificing flavor.
If you don’t have Old Bay seasoning, a mixture of paprika and salt works well as a substitute.
Try fresh minced garlic instead of garlic salt for a more pronounced garlic flavor.
Swap mango salsa for pineapple salsa or chimichurri to change the flavor profile while keeping it fresh.
Choose thick filets to maintain moisture and prevent the fish from drying out on the grill.

Storage

Store any leftover grilled Chilean sea bass in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to prevent overcooking. For best flavor and texture, enjoy the fish fresh off the grill.

How to Serve

A thick, grilled white fish fillet with a charred, dark brown crust sits on a bed of fluffy white rice. The rice is studded with small pieces of bright red and yellow bell peppers and chopped green herbs. On top of the fish, there are small cubes of yellow and red peppers garnished with green herbs, adding a pop of fresh color. The dish is served on a white plate set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Chilean sea bass filets for this recipe?

Yes, but make sure to thaw the filets completely and pat them dry before grilling to prevent excess moisture and ensure even cooking.

What temperature should the fish reach to know it’s done?

The internal temperature should reach 140-145°F (60-63°C) for perfectly cooked Chilean sea bass, which will be opaque and flake easily with a fork.