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Grilled Sea Bass is a lovely tender fish marinated in a zesty Italian dressing mixture and cooked to perfection for an easy seafood dinner.A 5-Ingredient Fish RecipeI figured its about time I bring some more tasty seafood recipes to the site for those of you who love a tender, flaky fish. Yall have been asking me for years for a grilled bass recipe and I finally have one, yay! If you like a firm white fish, this Sea Bass recipe is a good one to try. I marinate it to infuse it with lots of flavor and to tenderize it. You do not need any kind of sauce with it, its that good!Frequently Asked Questions:What does Sea Bass taste like? Sea bass has a mild flavor and tender texture, making it a great choice for people who dont enjoy overly fishy seafood (I am included in this category, ha!). Which type of sea bass should I use? The two most common types (especially in the Eastern U.S.) would be Black Sea bass or striped sea bass. Both offer a mild, flaky tender meat. Pretty much any type of sea bass will work with this recipe. Can I marinate the fish longer than 1 hour? Its best not to. The lemon juice in the marinade contains acid that can begin to break down the fish and affect the texture if left too long. The acid will basically start cooking the fish. For the best results, marinate for 15 minutes to no more than 1 hour. Can I cook sea bass on the stovetop instead? Yes, se bass works great on the stove too. Heat a little oil in a large skillet over medium-high heat and cook the fillets until they reach an internal temperature of 145F and flake easily with a fork. Can I use a different type of fish? Absolutely. This marinade also works well with cod, haddock, mahi mahi, halibut, and other firm white fish. Why should I pat the fish dry before marinating? Removing excess moisture helps the marinade cling to the fish and allows the fillets to develop a better sear on the grill. How do I know when the fish is done cooking? Sea bass is fully cooked when it reaches an internal temperature of 145F and flakes easily when tested with a fork. This is a leaner white fish so be careful to not overcook. What do I serve with Grilled Sea Bass? It pairs well with rice, Green Beans, roasted potatoes, Mashed Potatoes, grilled vegetables, corn on the cob, pasta salad, Baked Potatoes, cucumber salad, or a simple green salad. Can I make this without a grill? Yes. A grill pan or a cast iron skillet (or any heavy bottomed skillet) can be used if an outdoor grill isnt available. Just cook until the fish reaches 145F internally and flakes easily. How to store leftovers? Store leftover grilled sea bass in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze it for up to 3 months. To reheat, place the fish in a foil packet and warm it in the oven until heated through. This helps prevent the fish from drying out. Ingredients Needed: (See Recipe Card Below For The Full Recipe)olive oil you want to use a good quality olive oil here if possible.lemon juice fresh squeezed is the preferred option. If you dont have lemon juice, lime juice works well in this recipe and gives the marinade a slightly different flavor profile. You can use vinegar in place of lemon juice if you dont have it on hand but fresh squeezed lemon juice will give you the best flavor with fish.Good Seasons zesty Italian salad dressing mix See my ingredient image below. If you cant find it, you can make a homemade version using pantry spices if needed. Its a great option if you prefer to control the ingredients or dont have a packet on hand. If you dont have this brand, any other brand will work too.finely chopped parsley this is optional. You can use curly or flat leaf parsley. It provides great color.sea bass filets see my frequently asked questions above for the different types of bass you can use or other types of fish that will work with this recipe.How To Make Grilled Sea BassMake the marinadeIn a gallon sized ziploc bag, add the olive oil, lemon juice, salad dressing mix, and parsley. Close the bag and massage the ingredients together so they are well combined.Add the filets to the marinadePat the bass filets all over with a paper towel to dry them. Place the sea bass into the bag with the marinade and coat the, with the sauce.Grill the marinated bassMarinade for 15 minutes to 1 hour, do not exceed 1 hour. Try and move them around every 10 minutes or so for an even marinade. Prepare the grill over high heat. Cook the filets, getting a good sear on all sides, for 8-10 minutes per side or until an internal temperature reaches 145F. Use a spatula instead of tongs so the fish doesnt fall apart.Serve immediately. Note: I grilled some lemon halves to serve with the bass. You can squeeze some of the fresh lemon juice on top before enjoying.Craving More Recipes?Fried CatfishHomemade Tartar SauceAir Fryer Homemade Fish SticksSmoked SalmonTeriyaki Salmon PrintGrilled Sea BassTender grilled sea bass marinated in a flavorful Italian-inspired marinade and cooked until perfectly flaky. An easy seafood recipe that's great for weeknights or entertaining.Course Dinner, Main CourseCuisine AmericanPrep Time 10 minutes minutesCook Time 16 minutes minutesMarinade Time 1 hour hourTotal Time 1 hour hour 26 minutes minutesServings 4Calories 299kcalAuthor Brandie SkibinskiIngredients cup olive oil3 Tablespoons lemon juice fresh squeezed.7 ounce packet Good Seasons zesty Italian salad dressing mix1 teaspoon finely chopped parsley1 pounds sea bass filetsInstructionsIn a gallon sized ziploc bag, add the cup olive oil, 3 Tablespoons lemon juice, .7 ounce packet Good Seasons zesty Italian salad dressing mix, and 1 teaspoon finely chopped parsley.Close the bag and massage the ingredients together so they are well combined. Pat the 1 pounds sea bass filets all over with a paper towel to dry them. Place the sea bass into the bag with the marinade and coat the, with the sauce. Mariande for 15 minutes to 1 hour, do not exceed 1 hour. Try and move them around every 10 minutes or so for an even marinade. Clean the grill grates very well. Then preheat the grill to a medium-high heat.Cook the filets, getting a good sear on all sides, for about 5-7 minutes per side (they are ready to flip when the meat no longer sticks to the grates and use a spatula instead of tongs to flip so the fish doesn't fall apart) or until an internal temperature reaches 145F (it should be flaky and opaque when ready) NOTE: I close the lid when cooking on the grill. Grills can definitely run at different temperatures depending on if you're using charcoal or gas and it can sometimes be difficult to maintain a specific temperature depending on your skill level with grilling. Please go by doneness and internal temperature of the fish, not just by time and keep an eye on the filets so they do not burn or over cook. Serve immediately.Note: I grilled some lemon halves to serve with the bass. You can squeeze some of the fresh lemon juice on top before enjoying. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 299kcal | Carbohydrates: 3g | Protein: 30g | Fat: 17g | Sodium: 637mg | Fiber: 0.04g | Sugar: 0.3g

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