I adore fish, but am picky about it. Luckily, Frank is a master of grilling all kinds of fish and his sea bass is rave-worthy. And since he usually takes a beating on the blog, I thought I would prove to you all that he does have redeeming qualities, one of which is his ability to grill.
We were at the Whole Foods last weekend, deciding what to cook for dinner and ran across these beautiful sea bass fillets on sale. The good thing about sea bass fillets are that they are thicker chunks that flatter grouper or tilapia or other types of white fish and therefore don’t flake off or fall apart on the grill as easily.
This preparation was beyond simple and the fish turned out so tender and juicy — just fabulous. Serve with some roasted asparagus or a salad and new potatoes and a crisp white wine.
Grilled Sea Bass
- 2 sea bass fillets
- greek seasoning
- olive oil
- cooking spray
Preheat grill to high heat. Spray down a grill basket or other type of grill grate with cooking spray and place on grill to get hot. Season sea bass with greek seasoning (we like Cavenders) and drizzle with a little olive oil.
Grill for about 7 minutes on each side, careful to only turn them once, if you can help it. The result is a nice crisp top and bottom and tender meat on the inside.