Grilled Garlic Butter Sea Bass

The Grilled Garlic Butter Sea Bass is an incredibly delicious, yet simple way to prepare this fish. The garlic butter sauce blends nicely with the mild flavor of this light and flaky fish. Serve with grilled vegetables or over the starch of your choice.

Grilled Garlic Butter Sea Bass

Grilled Garlic Butter Sea Bass

Sabrina Baksh
This is an incredibly delicious, yet simple way to prepare sea bass. The garlic butter sauce blends nicely with the mild flavor of this light and flaky fish. Serve with grilled vegetables or over the starch of your choice.
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Prep Time 15 mins
Cook Time 16 mins
Total Time 31 mins
Course Main Course
Cuisine American
Servings 4 people
Calories 277 kcal

Ingredients
  

  • 2 pounds sea bass Atlantic or Chilean
  • 3 tablespoons butter
  • juice of 1 large lemon
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh Italian parsley finely chopped
  • 2 cloves garlic minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon black pepper

Instructions
 

  • Preheat grill for medium-high heat.
  • To prepare butter sauce: combine butter, lemon juice, garlic and parsley in a small saucepan. Remove from heat once the butter has melted; about 2 minutes on the stove top.
  • Combine onion powder, garlic, paprika, pepper, and salt in a small bowl. Sprinkle on all exposed flesh of fish.
  • Place fish on a well oiled grate and cook for 7 minutes. Using a large spatula, carefully turn fish and coat with butter sauce. Cook for 7 more minutes. Once fish reaches an internal temperature of 145 degrees it is done.
  • Remove from heat, plate, and drizzle with olive oil before serving. Garnish with chopped tomatoes or your favorite toppings.

Notes

Photo by: Sabrina Baksh/Regarding BBQ, Inc.

Nutrition

Calories: 277kcalCarbohydrates: 1gProtein: 41gFat: 11gSaturated Fat: 2gCholesterol: 183mgSodium: 460mgPotassium: 611mgFiber: 1gSugar: 1gVitamin A: 317IUVitamin C: 2mgCalcium: 52mgIron: 2mg
Keyword grilled fish recipes
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