Description
This Grilled Chilean Sea Bass recipe offers a deliciously tender and flavorful seafood dish, enhanced with melted butter, Old Bay seasoning, and garlic salt. Perfectly grilled to achieve a crispy crust and juicy interior, it is served with a fresh mango salsa and garnished with chopped chives, making a simple yet elegant meal ready in just 20 minutes.
Ingredients
Sea Bass
- 1 pound center cut Chilean sea bass (453g, 16 ounces)
- 1 Tablespoon butter (melted)
- 1 teaspoon Old Bay seasoning
- 1 teaspoon garlic salt
Garnish and Sauce
- Chopped chives, for garnish
- Mango salsa, for serving
Instructions
- Preheat Grill: Preheat your grill to 375°F (190°C) so that the grates get nice and hot, providing the perfect searing surface for the sea bass.
- Brush with Butter: Brush the sea bass filets thoroughly on all sides with the melted butter to add flavor and help them develop a crisp crust on the grill.
- Season Filets: Evenly season the filets on all sides with Old Bay seasoning and garlic salt, ensuring every bite has a balanced, savory taste.
- Initial Cooking: Place the filets on the hot grill and allow them to cook undisturbed for a couple of minutes to start forming a crust.
- Baste and Cook: Cover each filet with a basting cover to retain moisture and cook for 3-5 minutes, allowing the fish to cook gently and absorb the flavors.
- Flip and Finish Cooking: Remove the basting covers, flip the filets over carefully, cover again with the basting covers, and cook for an additional 3-5 minutes or until the internal temperature reaches 140-145°F (60-63°C), ensuring the fish is perfectly cooked and flaky.
- Serve: Remove the sea bass from the grill, garnish with chopped chives, and serve immediately with fresh mango salsa alongside for a sweet and spicy contrast.
Notes
- Use a meat thermometer to check the internal temperature for perfect doneness.
- If you don’t have a basting cover, you can use aluminum foil tented over the filets.
- Mango salsa adds a refreshing, fruity element that complements the rich fish perfectly.
- Adjust seasoning amounts to taste, especially if using salted butter.
- Allow the fish to rest briefly after grilling to let juices redistribute.
