Grilled Sea Bass
Sea bass is lean and mild, making it an unforgiving partner for the grill if you aren't prepared. The goal is to achieve a brittle, smoky skin while the interior remains opaque and moist.
A dry fish is a non-stick fish.
Ensure the fish is patted completely dry with paper towels before hitting the grates. If the skin is wet, it will tear instantly upon contact with the metal.
- Charcoal or gas grill
- Long-handled metal spatula
- Wire brush
- High-heat oil (grapeseed or avocado)
What goes in.
- 2 (6 oz each)sea bass fillets, skin-on
- 2 tbsphigh-heat neutral oil
- 1 tspkosher salt
- 1/2lemon, sliced into thin rounds
- 2 sprigsfresh thyme
Mastering the Skin
Do not touch the fish until it releases from the grates on its own. If you feel resistance when sliding your spatula underneath, wait another 30 seconds.
The method.
Prep the grill
Clean the grates thoroughly. Heat the grill to high, roughly 450°F to 500°F. Once hot, oil the grates by holding a folded paper towel dipped in oil with tongs and rubbing it across the metal bars.
Score and season
Using a sharp knife, make three shallow diagonal cuts through the skin of each fillet. Rub both sides with oil and season liberally with salt.
Place on the heat
Lay the fish skin-side down at a 45-degree angle to the grates. Close the lid and cook for 4 to 5 minutes without moving.
Flip
Once the skin is charred and releases easily, flip the fish carefully. Cook for an additional 2 to 3 minutes until the flesh turns opaque and flakes easily with a fork.
Rest
Transfer to a warm plate and let the fish rest for 2 minutes before serving.
Other turns to take.
Citrus Aromatics
Place the lemon slices directly on the grill grates and set the fish on top of them to infuse the flesh with steam and citrus oil.
Herb Butter Finish
Brush a small amount of cold butter mixed with chopped parsley over the fish immediately after removing it from the heat.
When it doesn't go to plan.
If the fillets are of uneven thickness, fold the thin tail end under itself to create a uniform block that cooks evenly.
Keep the grill lid closed to maintain ambient heat, which helps the top of the fish cook without drying out the bottom.
Use a stainless steel spatula, as plastic or silicone versions will likely melt or lack the edge needed to scrape the fish away from the grate.
The ones that keep coming up.
How do I know if the fish is fully cooked?
The flesh should look white and opaque all the way through, and it should flake easily when pressed with a fork. If it still looks translucent or resists flaking, it needs another minute.
Can I grill sea bass without the skin?
It is not recommended. The skin acts as a protective barrier against the intense heat of the grill. Without it, the delicate flesh will likely fall through the grates.
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