This Grilled Sea Bass recipe is very quick: less than 20 minutes! There are only a couple of steps and even fewer ingredients: sprinkle with lime, coat with Adobo seasoning, and grill. You can enjoy it right away, or save to make into fish tacos or fajitas the next day. I recommend serving with a spicy and tangy strawberry salsa for a new dimension of flavor and texture!

Sometimes the best recipes are also the simplest. 

My grilled sea bass recipe contains fewer than 5 ingredients: fish, a Mexican seasoning blend, and lime. It’s topped off with a zesty strawberry salsa, and that’s all there is to it. Very easy, and very delicious!

Sea bass itself is a phenomenal fish. It has a great meatiness to it without being overwhelmingly “fishy.” Plus, it’s good for you! It contains protein, omega-3 fatty acids, and vitamin D. And I don’t use a lot of oil when grilled, so we don’t take away too much from these health benefits.

I use my own Adobo seasoning, which goes well with any white fish you’d like to grill. Try this recipe with halibut, cod, or flounder!

What to Serve With Sea Bass 

I almost always serve this recipe with rice. The Adobo seasoning used to season the fish would go well with a Mexican red rice or green rice. Plain white rice is also great if you don’t want to make a whole extra side dish.

Vegetables are an excellent choice of side as well. Roast them with herbs or give them a quick pickle!

INGREDIENT NOTES AND SUBSTITUTIONS 

• Chilean Sea Bass – Choose a filet that is roughly 1 ½ inch in thickness. Alternatively, you can grill two 8 ounce filets. 
• Lime – You’ll use both the juice and the zest, poured and sprinkled on top of the fish. Lemon always makes a fine substitute for lime, if necessary. 
• Adobo Seasoning – A Latin and Mexican blend that’s salty and spicy. It contains garlic, oregano, and turmeric. You can buy a blend in the store, or make it yourself at home! It’s easy, quick, less expensive, and more flavorful than premade. 
• Strawberry Salsa – A sweet and spicy mix of strawberries and peppers. It’s crisp and perfect to brighten up grilled seafood dishes.

HOW TO MAKE GRILLED SEA BASS

1. Prepare the Grill and Fish. While your grill preheats to 450°F, prepare the sea bass filets. Pour the lime juice over top of the filets and follow with a sprinkling of lime zest. Generously coat with the Adobo seasoning on both sides, and let the fish sit with the seasonings until the grill comes to temperature.
2. Grill the Bass. Coat the grill with cooking spray, and lay the filets down on the grill. Cook for just 4 or 5 minutes per side, until the temperature at the thickest part of the filet reaches 135 -140°F. 
3. Serve Immediately. You can serve your fish filets right away! Plate with rice and vegetables and enjoy immediately.

What does grilled sea bass taste like?  

Sea bass tends to be a somewhat thinner filet, but it is still rather firm and meaty. Its flavor isn’t incredibly fishy. 

Grilled, the flesh flakes right off and has a wonderfully tender texture. 

Do you eat the skin on grilled sea bass?

It depends on your preference. If you’re cleaning the fish yourself, it may be easier to remove the skin and scales altogether. Then you don’t need to scale it on your own, which can get pretty messy.

But if the filet is purchased with the skin still intact, it is perfectly fine to grill the fish with the skin still on. It crisps right up and adds great texture! 

Can I make this grilled sea bass recipe on the stovetop? 

You can, though you will need a bit more oil. Heat olive or vegetable oil until shimmering in the pan and cook the fish for a couple of minutes on each side until a safe internal temperature of 135 -140°F is reached.

How do I know when grilled sea bass is finished cooking?

Once the thickest part of the fish hits 140°F, it’s done. But if you don’t have a thermometer, then you can test the doneness with a fork. Stick it into the fish at an angle and twist: if the flesh flakes away, it’s done!

You can also tell by the appearance of the meat: if still translucent, it needs more time on the grill.