Grilled Chilean Sea Bass
Servings: 2 servings
Calories: 414cal
Ingredients
- 1 pound center cut Chilean sea bass 453g, 16 ounces
- 1 Tablespoon butter melted
- 1 teaspoon Old Bay seasoning
- 1 teaspoon garlic salt
Optional Garnish
- chopped chives
- mango salsa
Instructions
- Preheat grill to 375F, or enough so that the grates get nice and hot.
- Brush filets on all sides with melted butter.1 Tablespoon butter, 1 pound center cut Chilean sea bass
- Season all sides of the filets with Old Bay and garlic salt.1 teaspoon Old Bay seasoning, 1 teaspoon garlic salt
- Place filets on the grill. Allow them to cook for a couple of minutes so they start to develop a crust.
- Place a basting cover over each filet and cook for 3-5 minutes.
- 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.
Notes
- 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.
- Chilean sea bass is best enjoyed at a temperature of 145F (62C). 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.
Nutrition
Serving: 1serving (1 filet) | Calories: 414cal | Carbohydrates: 1g | Protein: 26g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 115mg | Sodium: 1319mg | Potassium: 9mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 655IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 0.4mg
