Grilled Chilean Sea Bass: A Quick, Elegant, Protein‑Packed Delight

Picture this: you hear the sizzle of a grill, feel the warm evening breeze and smell the sweet hint of mango dancing alongside smoky seafood. You tenderly place a thick‑cut sea bass fillet onto the grates, that shimmering buttery fish just waiting to crisp up on the outside and stay meltingly tender inside. This isn’t just any white flaky fish—it’s a premium seafood choice: wild‑caught, sustainable sea bass, center‑cut for maximum impact.

This recipe is so you: quick, easy, elegant. With only 4 ingredients, you’ll be enjoying a delicious meal in under 20 minutes. And yes—this grilled fish fillets dish is high in protein (around 26 g per serving), so it’s as smart for your body as it is for your taste buds.

Why Grilled Chilean Sea Bass is the Best Rich White Fish to Grill

Here’s why you’ll want to fire up the grill for this one:

• Simplicity: just 4 ingredients
  
• Fast cook time: under 20 minutes from start to finish
  
• Rich flavor profile: buttery, melt‑in‑your‑mouth sea bass enhanced by Old Bay seasoning and garlic salt
  
• High protein: about 26 g of protein per serving, making it a satisfying main
  
• Versatile: pairs beautifully with a fresh mango salsa topping, or switch to pineapple salsa for fish for a tropical spin
  

Ingredients for Garlic Butter Fish with Mango Salsa

For the Fish

• 1 lb Chilean sea bass fillet (center‑cut sea bass, thick cut fish; aim for a wild‑caught sea bass if possible; a sustainable sea bass is best)
  
• 1 tbsp butter, melted (for that rich buttery fish finish)
  

For the Seasoning

• 1 tsp Old Bay seasoning
  
• 1 tsp garlic salt
  

Optional Garnishes

• Chopped chives
  
• Mango salsa topping
  

How to Grill Center-Cut Chilean Sea Bass Fillets

Let’s walk through it step by step (Chef style):

1. Preheat your grill to about 375 °F (that’s key to getting a good sear without drying out your fish).
   
2. Pat your wild‑caught sea bass dry with paper towels—moisture is the enemy of browning for white flaky fish.
   
3. Brush the thick cut fish with melted butter (remember: always use melted butter for rich flavor).
   
4. Season generously with Old Bay and garlic salt (this simple combo transforms your soy‑marinated sea bass dreams into reality—but you’ll stick with the buttery garlic version here).
   
5. Place the filet on the grill, skin side down if there is skin. Don’t move it around—let that buttery fish develop a nice crust. Grill 3–5 minutes per side, depending on thickness, basting with more melted butter as it cooks. Use a thermometer to ensure internal temp reaches 140–145 °F. Let rest before serving with mango salsa and chives.
   

Make-Ahead Tips for Coconut Milk or Dijon Mustard Glazed Sea Bass

• You can season the fish up to 24 hours in advance (store covered in fridge) — this deepens flavor.
  
• The mango salsa can be prepped up to 3 days ahead and kept chilled (just give it a stir before serving).
  
• Brush the melted butter just before grilling — do this step last so it remains silky and fresh.
  

Serving Grilled Fish Fillets with Perfect Sides

Want to elevate your meal? Here are some superb sides and pairings:

• Creamy mashed potatoes (because crisp‑outside tender‑inside sea bass and creamy mash = comfort).
  
• Quinoa salad (lighter option, great texture contrast).
  
• Roasted asparagus (green, crisp, seasonal).
  
• Cilantro lime rice (bright, zesty partner).
  
• Grilled vegetables (mirror the main’s grilled flavour).
  
• Mango salsa topping (already mentioned — but yes, essential).
  
• Wine pairing: a crisp Sauvignon Blanc works beautifully with this rich white fish.
  

Storage Tips for Grilled Wild-Caught Sea Bass

• Fridge: Store leftovers in an airtight container for up to 2–3 days.
  
• Freezer: Wrap tightly (foil + freezer bag) and freeze up to 2 months.
  
• Reheat: Use a skillet over medium‑low heat with a little melted butter – gently warm so you preserve the flaky texture.
  
• Room Temp: Don’t leave the fish out more than 2 hours (food safety!).
  

Flavor Variations for Sustainable Sea Bass Recipes

Want to play with the theme? Try these:

• Swap mango salsa for pineapple salsa for fish (tropical, sweet‑tangy).
  
• Add cayenne pepper for a spicy kick.
  
• Use fresh herbs like dill or basil sprinkled on top.
  
• Add lemon zest to the melted butter for extra brightness.
  
• Marinate in coconut milk marinade fish style (for a rich, exotic twist).
  
• Try a Dijon mustard glaze — mix Dijon with lemon juice + butter and brush on before grilling.
  
• Go Asian: a soy‑marinated sea bass version — swap the seasoning for soy + sesame + ginger marinade, then still grill.
  

Expert Tips for Cooking Premium Seafood

• Buy thick, fresh cuts—the centre‑cut sea bass fillet will grill evenly and stay moist.
  
• Always use melted butter (not cold pats) so you get that buttery fish richness.
  
• Don’t flip too early — wait for the crust to form before turning.
  
• Use a thermometer (this is key) — guessing leads to overcooked sea bass and dry texture.
  
• Store leftovers correctly (airtight fridge/freezer) to maintain flavor and safety.
  

FAQ: Grilled Chilean Sea Bass and White Flaky Fish Tips

Explore More Delicious Seafood Recipes Like Grilled Chilean Sea Bass

Check out more seafood favorites:

• Air Fryer Salmon Recipe 👉 https://www.emiliorecipes.com/air-fryer-salmon-recipe
  
• Cajun Honey Butter Salmon 👉 https://www.emiliorecipes.com/cajun-honey-butter-salmon
  
• Cauliflower Fried Rice with Shrimp 👉 https://www.emiliorecipes.com/cauliflower-fried-rice-with-shrimp
  
• Catfish Po’ Boy 👉 https://www.emiliorecipes.com/catfish-po-boy
  
• Southern Fried Catfish 👉 https://www.emiliorecipes.com/southern-fried-catfish
  
• Traeger Smoked Salmon Recipe 👉 https://www.emiliorecipes.com/traeger-smoked-salmon-recipe
  

Conclusion

This grilled Chilean sea bass recipe is proof that simple ingredients, solid technique, and a hot grill can create something truly exceptional. From buttery texture to bold seasoning, it’s the kind of dish you’ll crave again and again.

If you loved this recipe, make sure to follow my Pinterest page for more chef-tested, crave-worthy meals: https://www.pinterest.com/emiliorecipes/

This is the fish I want to eat, and I hope it becomes the fish you want to serve too.

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