Grilled Chilean Sea Bass Recipe

Chilean sea bass is rich and flavorful and holds up well when grilled. It doesn’t need much seasoning. It flakes delicately and is buttery in texture. A nice pairing with this fish is a side salad of fennel, bitter greens, and citrus fruit.

4 from 1 vote

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Prep Time 5

Cook Time 6

Total Time 11

Course Main Course

Cuisine American

Servings

Calories 241 kcal

Ingredients

1 pound sea bass filet approximately 1”–1 1/2” thick, cut into 4 equal sections
extra virgin olive oil EVOO
1 ½ tablespoon dried dill weed
sea salt and cracked pepper to taste
1 lemon quartered

Instructions

Preheat the Foreman Grill to high.
Coat the fish pieces all over with olive oil. Sprinkle with dill, salt, and pepper.
Place the fish skin side down on the grill and close the top.
Grill for 6 minutes.
Serve with lemon quarters and Fennel and Citrus Salad (recipe below).

Notes

I recommend keeping the skin on while cooking the fish. It will help to hold it together. The skin gets crispy and is quite tasty. If you don’t care for fish skin, just remove it after grilling.

Nutrition

Calories: 241kcalCarbohydrates: 6gProtein: 41gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 181mgSodium: 162mgPotassium: 730mgFiber: 2gSugar: 1gVitamin A: 348IUVitamin C: 30mgCalcium: 88mgIron: 3mg

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