Grilled Chilean Sea Bass with Garlic Parsley Butter
From the Oceanside kitchen Β· Recipe collection
Chilean sea bass gets a simple seasoning blend and a garlic parsley butter finish. Its rich texture works well with clean grill marks and a bright vegetable side.
Grilled Chilean Sea Bass with Garlic Parsley Butter
- Yield
- 6 servings
Ingredients
- ΒΌ teaspoon garlic powder
- ΒΌ teaspoon onion powder
- ΒΌ teaspoon paprika
- lemon pepper to taste
- sea salt to taste
- 2 pounds sea bass
- 3 tablespoons butter
- 2 large cloves garlic, chopped
- 1 tablespoon chopped Italian flat leaf parsley
- 1 Β½ tablespoons extra virgin olive oil
Step-by-step instructions
- Preheat a clean grill and oil the grates. Pat sea bass dry.
- Mix garlic powder, onion powder, paprika, lemon pepper and salt. Season the fish evenly.
- Gently melt butter with chopped garlic and parsley in a small saucepan. Remove from the heat.
- Grill sea bass for about 7 minutes, then turn carefully and brush with some of the garlic butter. Continue about 7 minutes or as needed, until the thickest part reaches 145Β°F.
- Drizzle with remaining clean garlic butter and olive oil, then serve. Keep sauce used on raw fish separate from finishing sauce.
What to serve alongside
Asparagus and rice.
Helpful questions
How do I keep the seafood tender?
Oil the grates well and use a broad spatula or fish basket to turn the portions gently.
Can I use frozen seafood?
Yes, when it is suitable for this recipe. Thaw it in the refrigerator after removing vacuum packaging, then pat dry before cooking. Follow the recipe or product label if it specifically calls for cooking from frozen.
