Grilled Chilean Sea Bass

This grilled Chilean sea bass recipe is buttery, flaky, and full of rich flavor. It takes nothing more than 4 ingredients, plus an optional fresh mango salsa, to make this fish impressive!

Why this recipe works

Grilled Chilean sea bass is known for its buttery rich flavor and melt-in-your-mouth texture. The natural oils in Chilean sea bass keep the fish nice and moist, whether it’s grilled, pan-seared, or baked. In fact, it’s quite hard to overcook it thanks to those very oils. It comes out flaky, delicate, and full of moisture every time.

Because it’s so flavorful on its own, it really doesn’t need any extravagant seasonings or rubs. I personally love topping it with vibrant mango salsa, but a pat of melted butter along with a few shakes of Old Bay and garlic salt adds just enough oomph to complement the fish without overpowering it.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

FISH – We used the thickest part of the fish for this recipe. When purchasing Chilean sea bass you may end up with the end that is closer to the tail, which isn’t as thick as the center cut. It all tastes good, but we like the thicker pieces. This is why it’s important to use a meat thermometer to check for doneness rather than relying on minutes cooked.

SEASONING – Chilean sea bass is flavorful on its own, so we use minimal seasonings in this recipe. While you can add or remove whatever flavorings you like, remember that this fish on its own is delicious and has a wonderful buttery texture. It doesn’t need much more than the sea has given us!

How to Make Grilled Chilean Sea Bass

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat grill to 375F, or enough so that the grates get nice and hot.
2. Brush filets on all sides with melted butter.
3. Season all sides of the filets with Old Bay and garlic salt.
4. Place filets on the grill. Allow them to cook for a couple of minutes so they start to develop a crust.
5. Place a basting cover over each filet and cook for 3-5 minutes.
6. Remove basting covers and flip filets over. Cover filets with bastings again and cook an additional 3-5 minutes or until internal temperature reaches 140-145F.

Frequently Asked Questions & Expert Tips

Chilean sea bass is best enjoyed at a temperature of 145F (62C). I typically remove mine at 140F and allow it to rest for a few minutes while I plate the rest of the dinner. Use a meat thermometer inserted into the thickest portion of the fish to gauge the temperature. I highly recommend using an instant read thermometer, as relying on cook time alone can vary greatly depending on how thick or thin your cut of fish is.

Store any cooled leftovers in an air-tight container kept in the refrigerator for 2-3 days. Reheat in a skillet with a little butter over low heat until warmed through.

Sure! Hop over to our baked Chilean sea bass recipe for more information on how to bake this fish. We also have a post dedicated to pan-searing Chilean sea bass as well.

Serving Suggestions

Chilean sea bass is a mild fish, which means you can pair it with a ton of different sides. Optionally serve it over or alongside a bed of white rice with fresh mango salsa, pineapple salsa, or herbaceous chimichurri on top. Aside from rice, it’s great with mashed potatoes, air fryer corn, or quinoa with a medley of roasted vegetables.

This recipe is by far one of my favorites along with grilled chicken thighs. It’s rich, delicate, and full of flavor, no matter how you serve it. I hope you enjoy it as much as we did!

More Fish Recipes

• Smoked Trout
• Maple Soy Salmon
• Grilled Mahi Mahi
• Baked Orange Roughy

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