Seabass Grill Recipe

Prep the fish

Pat the sea bass fillets dry with paper towels. Score the skin lightly in two or three shallow diagonal cuts (this helps prevent curling and allows marinade to penetrate).

Make the marinade

In a shallow dish or bowl combine 3 tbs extra-virgin olive oil, 2 tbs lemon juice, 3 tsp minced garlic, 2 tsp fresh thyme leaves, 1 tsp smoked paprika, 1 tsp sea salt and 1 tsp freshly ground black pepper. Whisk to combine.

Marinate

Place the fillets skin-side down in the dish and spoon the marinade over the flesh. Let rest at room temperature for 15–20 minutes (or cover and refrigerate up to 30 minutes). If refrigerating, bring back to room temperature for 20 minutes before grilling.

Preheat and prepare grill

Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). If using a grill pan or heavy skillet, heat it over medium-high heat and brush with a little oil to prevent sticking.

Oil the grates and fish

Brush the grill grates (or skillet) with oil. Lightly brush the skin of each fillet with a little olive oil to help crisp the skin and prevent sticking.

Grill the fillets

Place fillets skin-side down on the hot grill or pan. Cook undisturbed for 4–5 minutes until the skin is crisp and edges begin to turn opaque. Flip carefully with a thin spatula and cook flesh-side for 2–4 minutes more (depending on thickness) until the fish reaches an internal temperature of 125–130°F (52–54°C) for medium-rare to medium, or 140°F (60°C) if you prefer fully cooked. Total cook time typically 6–9 minutes.

Finish with butter and rest

During the last 30 seconds, place 1 tbs unsalted butter on top of each fillet (or spoon melted butter over fillets) to glaze. Remove fillets from the heat and let rest for 2–3 minutes; carryover heat will finish cooking.

Season and garnish

Sprinkle 2 tbs chopped fresh parsley over the fish, finish with a squeeze of lemon and a pinch (about 1/2 tsp) of sea salt flakes if using. Serve immediately.

While the grill is coming up to temperature (or while fish is marinating), toss sliced zucchini and quartered red pepper with 2 tbs olive oil, 1/2 tsp salt and 1/2 tsp black pepper. Grill vegetables over medium heat, turning occasionally, until charred at the edges and tender, about 6–8 minutes for peppers and 4–6 minutes for zucchini. Serve alongside fish.