Grilled Skin-on Sea Bass

Grilled Skin-on Sea Bass Recipe

Few fish are as pleasurable to grill than our local White Sea Bass.  Below you’ll find a simple technique for grilling your filets, which can be accompanied by fresh steamed or grlled veggies for a simple and delicious meal to celebrate Father’s Day!

Grilled Skin-on Sea Bass

By June 15, 2012



Preheat the grill to a medium high setting, ensuring to heat thoroughly, which will help to avoid sticking.

Next, set out each filet and rub with olive oil, then season all over with salt and pepper.

Once your grill is thoroughly heated and cleaned, set each filet spaced apart on the grilll, skin side down.  Do not attempt to move once the fish has hit the grill, which, again, will help to prevent sticking.

Leave to cook skin side down until opaque about half to 3/4 of the way up.  Gently slide a thin spatula underneath the filet, ensuring any areas that stick do not remain so.  Flip each filet and leave for just 2 - 3 minutes being careful not to overcook the fish.  Once finished, the fish should 'flake' when pressed genly and should be opaqe and heated through to the center.

Once finished, remove from the grill, tent with foil and leave to rest for about 5 minutes. Serve skin side up along with your accompanied fresh grilled or steamed vegetables and enjoy!

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