How To Grill Chilean Sea Bass

How To Grill Chilean Sea Bass

How To Grill Chilean Sea Bass? You know you should eat more fish, but you might be hesitant to do so if you don’t know how to prepare it. Grilled sea bass is a lot simpler than you may imagine, with its deep, juicy taste and soft, flaky flesh.

Nutrition Of Chilean Sea Bass

Protein is a nutrient found in all of your body’s cells, tissues, and organs. It’s required to develop and repair your body and boost your immune system and aid your body in a variety of vital functions. According to early research published in the journal Nutrients in August 2015, Americans consume adequate protein, but most of it comes from chicken and beef.

According to the American Dietary Guidelines, you should consume a range of protein sources, including 8 ounces of seafood each week, including grilled sea bass. According to USDA nutrition data, a 100-gram (3 1/2-ounce) of 200 calories per serving of raw Chilean sea bass fillet, 15 grams of protein, 15 grams of total fat, and less than 1 gram of carbohydrates Ninety-four milligrams of sodium are also present in the fillet.

According to research published in Lipids in October 2014, Chilean sea bass is also a good source of many healthy ingredients. As per the Harvard T.H. Chan School of Public Health, these essential fats are vital for brain health and may benefit heart health by decreasing blood pressure and increasing blood vessel function.

Grilled Chilean Sea Bass Preparation

Grilling any fish, even Chilean sea bass is a simple way to prepare it. As per the Washington State Dept. of Health, the basic rule for cooking fish is 10 minutes per inch of thickness. Saute your fish until it reaches an internal temperature of 145 degrees Fahrenheit, according to

Heat your grill or grill pan to medium heat before making your grilled sea bass. Season your Chilean sea bass with salt and pepper after coating it in olive oil. Grill a 1-inch-thick fillet of Chilean sea bass for 10 minutes or until it reaches an internal temperature of 145 degrees Fahrenheit. To ensure that your grilled sea bass cooks evenly, flip it halfway during the cooking time.

Serve your grilled sea bass with roasted corn or a 1-cup portion of our Grilled Veggie Quinoa Salad, which has just 219 calories. Consider seasoning the fish before putting it on the grill for a more tasty result. Use dill and lemon, paprika and garlic powder, or orange zest and thyme.

Recipe For Chilean Sea Bass With Lemon, Dill, And Caper Sauce

Time to prepare: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

A fast wine, butter, lemon, dill, and drape the caper sauce over pan-seared Chilean sea bass. You’ll think you’re eating at a fine restaurant when it’s done in less than 30 minutes.

Ingredients To Grill Chilean Sea Bass

  • 1-quart white wine
  • two garlic cloves, coarsely chopped
  • one finely sliced medium shallot
  • one lemon, three tablespoons fresh lemon juice
  • 3 tablespoons unsalted butter
  • two tablespoons chopped fresh dill, divided
  • two tablespoons capers, drained
  • two tablespoons grapeseed oil (or other high-smoke-point oil)
  • 2-pound fillets of Chilean sea bass, 1 1/2″ thick, skin removed
  • Season with salt and pepper to taste

Instructions To Grill Chilean Sea Bass

  1. Preheat oven to 450 degrees. In a small saucepan, bring wine, garlic, shallot, lemon juice, and lemon zest to a boil. Reduce to low heat and whisk in 1 tablespoon of butter at a time until and unless the liquid has reduced to approximately 1/3 cup. Take the pan off the heat and add one tablespoon dill and capers. Keep it aside when done seasoning with salt and pepper.
  2. Pour grapeseed oil into an oven-safe skillet and heat on high. Heat the oil to the point when it begins to shimmer. Season the sea bass with salt and pepper after completely drying it. Clear the fillets on each side for about 3 minutes, flipping once. The aim is for each side to have a crispy golden crust.
  3. Transfer the pan to the heated oven after removing it from the burner. Cook the sea bass after roughly 5 minutes in the oven.
  4. Arrange the fish on a plate, pour with sauce, and top with the remaining one tablespoon fresh dill.


Although Chilean sea bass is high in protein and omega-3 fatty acids, it is also high in mercury. The neurological and digestive systems and the liver, kidneys, and skin are all affected by this naturally occurring hazardous metal. The World Health Organization notes that, while mercury may be found in the air and water, fish is the principal source of the dangerous element.

The quantity of mercury in fish, on the other hand, varies greatly. Flounder, tilapia, and salmon are examples of mercury-free fish. According to the Food and Drug Administration, you can consume two to three 4-ounce meals of low-mercury fish each week. On the other hand, Chilean sea bass is considered a moderate mercury source; therefore, you should limit yourself to one dish per week. You should only consume low-mercury seafood if you’re pregnant or breastfeeding, so Chilean sea bass is off the table. In a growing newborn, mercury exposure can cause lifelong brain damage.

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