Savor Grilled Chilean Sea Bass Recipe
Experience the delicate, buttery flavor of perfectly grilled Chilean Sea Bass, seasoned with Old Bay and garlic salt, then enhanced with a fresh mango salsa garnish. This recipe delivers a moist, tender fish with a quick and easy grilling method ideal for seafood lovers seeking a flavorful yet simple dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Seafood
Ingredients
Scale
For the Fish
- 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)
For the Garnish
- 2 tablespoons Chopped Chives (optional, for color and mild onion flavor)
- 1 cup Mango Salsa (optional, can swap for pineapple salsa or chimichurri)
Instructions
- Preheat the Grill: Heat your grill to 375°F (190°C) ensuring it is clean and well-oiled to prevent sticking.
- Prepare the Sea Bass: Brush both sides of the Chilean sea bass filets generously with melted butter to keep the fish moist and flavorful during grilling.
- Season the Fish: Liberally sprinkle Old Bay seasoning and garlic salt over both sides of the filets to create a flavorful crust.
- Start Grilling: Place the seasoned filets on the preheated grill and cook for 2-3 minutes without moving to develop grill marks and initial sear.
- Cover and Continue Cooking: Cover the grill and cook the fish for another 3-5 minutes, allowing the heat to penetrate while keeping moisture locked in.
- Flip and Baste: Carefully flip the filets, re-basting with remaining melted butter to enhance moisture and richness.
- Finish Cooking: Grill until the internal temperature reaches 140-145°F (60-63°C), indicating the fish is cooked through but still creamy inside.
- Serve with Garnish: Remove the fish from the grill and top with chopped chives and a generous spoonful of mango salsa for a fresh, vibrant finish.
Notes
- Use thick cuts of Chilean Sea Bass for the best texture and moisture retention when grilling.
- Butter can be replaced with olive oil for a dairy-free version.
- Old Bay seasoning can be swapped with a mix of paprika and salt if preferred.
- Fresh minced garlic is an excellent alternative to garlic salt to deepen the flavor profile.
- Mango salsa adds a refreshing sweetness but pineapple salsa or chimichurri can be used as creative alternatives.
- Use a food thermometer to ensure the fish reaches the safe internal temperature without overcooking.
Keywords: Chilean Sea Bass, Grilled Fish, Seafood Recipe, Mango Salsa, Summer Grilling, Easy Seafood, Buttered Fish
