Sea bass on the BBQ

    40 min

    An easy fish dish that is incredibly delicious. Sea bass is basted with a seasoned butter as it grills on the barbecue. It's simple and everyone will love it.

    337 people made this

    Serves: 6 

    • 1/4 teaspoon garlic granules
    • 1/4 teaspoon onion powder
    • 1/4 teaspoon paprika
    • lemon pepper to taste
    • sea salt to taste
    • 900g sea bass fish
    • 50g butter
    • 2 large cloves garlic, chopped
    • 1 tablespoon chopped flat leaf parsley
    • 1 1/2 tablespoons extra-virgin olive oil

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat barbecue for high heat.
    2. In a small bowl, stir together the garlic granules, onion powder, paprika, lemon pepper and sea salt. Sprinkle seasonings onto the fish.
    3. In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted and set aside.
    4. Lightly oil barbecue cooking grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes or until easily flaked with a fork. Drizzle with olive oil before serving.

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    Average global rating:

    Reviews in English (291)


    freekin delicious, people!! seriously! and easy to boot! for about 1.25 lbs of sea bass i started out with 1 tspn each spice & 1/2 tspn of lemon pepper. that was too much lemon pepper so i added another 1/2 tspn of garlic, onion & paprika. it was just right. after sprinkling, i patted the fish and it ended up basically as a paste which kind of made a crust as it broiled. done, btw, on the second rack level of the oven. as the paste began to crisp i moved the rack down one more level. i drizzled just a bit of olive oil as the amount called for is too much in my opinion. definitely does not need the amount called for. also, i served the butter on the side. honestly, it was delicious with or without the butter. it really isn't needed. but that's just me as i try to cut fat wherever i can. served with garlic lemon green beans & brown rice. scrumpdillyicious!! p.s. if you are in the long beach area, you simply must visit the fishmonger at the alamitos marina farmers market on sunday. his fish is amazing!! but get there early cuz he sells out fast. bon appetit, mon frer!  -  19 Feb 2008  (Review from Allrecipes US | Canada)


    Wow 5+++++stars This was great a restaurant quality dish. I made as stated with the exception of sea salt, did not have so I used kosher, but scaled it back some. I also used Chilean Sea Bass which was really expensive (21.99lb) OUCH!!!!. But it was worth every penny. I charcoal grilled mine about 8 min per side over high heat. Can't say enough about this dish, will try a cheaper sea bass next time though. Chilean Sea Bass will be for special occasions. Oh!!! I almost forgot what ever you do please do not leave out the last step with a good quality EVOO it makes a world of difference. UPDATE!!!!!! I MADE THIS AGAIN LAST NIGHT, ONLY I USED RED SNAPPER BECAUSE IT WAS ON SALE, IT TURN OUT REALLY GOOD, THIS IS A LIGHT FLAVORFUL FISH WITH RESTAURANT QUALITY TASTE. I DID GRILL MINE AND FOLLOWED RECIPE AS BEFORE. 5++++STARS.  -  20 Nov 2006  (Review from Allrecipes US | Canada)


    I used this recipe with grouper fish. I thought it was fantastic. I mixed up the spices and put them in a ziplock bag. Then I added a little olive oil to my fish and added them to the bag and gave it a good shake. I let them sit in the fridge until I was ready to cook them. I didn't have time to grill tonight, so I put them in the oven on 400 for about 15 mins. They were great! I also doubled the recipe for the spices. I used 2 filets, very large in size.  -  16 Mar 2006  (Review from Allrecipes US | Canada)