Easy Grilled Chilean Sea Bass Recipe

Learn how to grill Chilean sea bass at home at a fraction of the restaurant cost, with all of the satisfying flavor you love. It only takes about 10 minutes to grill - perfect for a quick weeknight meal or super easy fancy dinner!

What is Chilean sea bass? 

Chilean sea bass is also known as Patagonian toothfish; they are fished off the coast of Chile. It’s savory and buttery in taste and has a firm texture, making it easy to grill. With good quality seabass, minimal seasoning is needed. It’s a luxurious treat, but it comes with a luxury price tag too.

Ingredients

Chilean sea bass fillets

• Chilean sea bass filets will vary in thickness depending on how close they are to the head and tail. Closer to the head will be thicker, closer to the tail are thinner. Grill fillets that are up to 1 - 1 ¼” thick

• Skin on or skin off works. For skin on fillets, ask your fish monger to descale so you can enjoy the crispy skin. Use fresh fillets for best flavor and texture.

Seasoning - keep it simple with salt, pepper and some paprika. Sea bass fillets can also stand up to stronger seasoning and flavors like garlic, cajun seasoning and lemon herb sauce.

Oil - helps the fish char on the outside, and not stick to grill

Lemon -  A squeeze of fresh lemon juice brightens the rich, buttery flavor of the fish. 

Optional Garlic and butter sauce - butter, garlic, kosher salt and fresh parsley leaves

How to grill sea bass

Prep the chilean sea bass: Pat the fish dry with paper towels. Brush both sides of the fillets with a light coat of olive oil. Season generously with salt, pepper and paprika, or your preferred spice blend

Preheat: Set the gas grill to just over medium heat (between med and med-high), and at least 400 Fahrenheit if you have a temperature gauge.

Grill: Place the fillet skin side down on the grill. Close the grill lid and cook for 5 minutes, then flip and cook another 4 minutes skin side up.

The suggested cook times below will cook your fillets to medium doneness, with a moist, flaky interior. The fish should be opaque and firm, not translucent and soft; it should flake easily with a fork and be at least 145 Fahrenheit at the center.

Cooking times are approximate, your grill may vary in heat. When in doubt, cook less, and you can always cook more if needed. If you overcook, it’s COOKED!

Rest and serve: Remove the Chilean sea bass from the grill and let it rest for a few minutes before serving. This allows the temperature to even out for uniform “doneness” and texture. 

For additional flavor, drizzle with optional garlic butter sauce, garnish with fresh parsley leaves, and add a squeeze of lemon juice just before serving.

Optional garlic butter sauce: Add butter and garlic to sauce pan and heat on medium heat until butter melts and comes to a simmer. Set aside for serving.

Approximate chilean sea bass grilling times

Chilean Sea Bass Grill Times (based on thickness)
Thickness	Cooking time Side 1	Cooking time Side 2
1” - 1 ¼” thick fillets (skinless)	4 min	4 min
1” - 1 ¼” thick fillets (skin on)	5 min (skin side down)	4 min
½” to just under 1” thick fillets (skinless)	3 ½ min	3 min
½” to just under 1” thick fillets (skin on)	4 min (skin side down)	4 min

What to serve with Chilean sea bass

Serve this luxurious tasting fish with complimentary side dishes like a hearty rice cooker farro, or rice cooker mushroom rice or easy garlic red mashed potatoes with skin.  

Grilling Tips

• Use fresh Chilean sea bass whenever possible. Fresh tastes best. If you do use frozen fish, make sure it thaws overnight in the fridge and is completely thawed before cooking.

• Preheat the grill: Ensure your grill is preheated to around 400°F, with the burner set to medium to medium-high heat.

• Clean and oil the grates: Clean the grill grates with a grill brush, then lightly oil them to help prevent sticking.

• Pat the fish dry with paper towels. Any moisture will prevent the fish from getting a nice char (which equals flavor!).

• Oil and season the fish: Brush both sides of the fillets with a light coat of olive oil. This helps prevent sticking and promotes crispy skin. Season generously with salt and pepper, or your preferred spice blend.

• Don't flip too soon: Let the fish cook without moving it, this will allow the skin or flesh to crisp up and release from the grill. 

Frequently asked questions

Is Chilean Sea Bass good on the grill?

Grilled or pan-seared sea bass produce the most flavor, as they char the skin and flesh of the fish.  Grilling seabass is easy with minimal cleanup, compared to pan searing on the oventop. Because of seabass’ fatty texture, it stands up well to grilling and doesn’t stick to the grill when cooked properly.

What spices are good with Chilean sea bass?

Sea bass goes great with a light and simple seasoning or it can stand up to hearty and bold flavors. 

Some of my favorite seasonings include:

• Lemon pepper seasoning, with a fresh lemon squeeze when served.

• Garlic powder or a small bit of freshly minced garlic adds a nice kick of flavor, especially when combined with the classic salt/pepper/paprika seasoning.

• Blackened fish spices (paprika, thyme, garlic powder, salt and pepper) with butter is a bold and flavorful option. Generously coat the fish with the spice rub and grill. Then finish the fish with a drizzle of melted butter and sprinkle of salt for an amazing meal!

Why is Chilean sea bass so expensive?

According to Kolikof.com, Chilean sea bass has faced overfishing in the past, pushing the species close to extinction.  Strict regulations now limit how much can be fished each year.

High demand and limited supply drives up the price making Chilean sea bass one of the more luxurious seafood options available. This fish is commonly featured at upscale restaurants and sold at premium prices in specialty markets.  

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