Sea bass, also known as Chilean sea bass, is an often misunderstood fish.  When telling your friends and family that you are eating sea bass you may hear something similar to “that is an endangered species” or “they are overfished”.  Neither is true.  It is true that, because of the value of the fish, it is illegally harvested in some areas. However, it is a highly regulated fish and in no threat of becoming endangered currently.  In fact, it's not even a bass! It's in the Toothfish family.  It is also most often harvested in the waters off Antartica as opposed to Chile, although it is harvested there as well, along with U.S. waters.  I will admit Chilean sea bass sounds a lot more tasty than Antarctic toothfish!  So now that we all feel better about eating a very tasty fish, onto the recipe!

Sea bass is a fish that needs little work when cooking and holds up very well on the grill.  When serving a large party I would recommend several steaks as opposed to one or two large fillets. It will make cooking much easier.

Ingredients
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon Old Bay
  • lemon pepper to taste
  • sea salt to taste
  • 2 pounds sea bass
  • 3 tablespoons butter
  • 2 large cloves garlic, chopped
  • 1 tablespoon chopped parsley
  • extra virgin olive oil

Method

Preheat your grill for high heat cooking.

In a small bowl, stir together the garlic powder, onion powder, paprika, Old Bay, lemon pepper, and sea salt.  The Old Bay will add some saltiness, so you may want to test the flavor before you add the sea salt.  Lightly brush fish with the olive oil and sprinkle seasonings onto the fish.



In a small pan, melt the butter with the chopped garlic and parsley.  Once the butter has melted, set aside.

Lightly oil grill grate.  Grill fish for 7 to 8 minutes, skin side up.  Turn and drizzle with butter.  Cook for another 7 to 8 minutes until it flakes easily with a fork.  Drizzle with butter or olive oil just before serving.

Pairing Notes

We paired this with a lovely Sauvignon Blanc from Villa Maria, Marlborough 2014. Villa Maria is a leader in sustainability in the New Zealand wine industry.  This wine offers beautiful expressions of crisp lime and ripe passionfruit.

Another great pairing is the Wente Vineyards Morning Fog Chardonnay.  This treasure hails from the San Francisco area and is named for the fog that rolls into the vineyards from the San Francisco bay.  It features crisp flavors of green apple, tropical fruit, vanilla and a touch of toasty oak.

Enjoy!

For a printable version of this recipe click here: Angels Sea Bass
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About the Blogger:

Angel Lemons is the Seafood Manager at Martin's on SR 23 & Ironwood. She began her career with Martin's in 2000, working part time while attaining an associates degree in fitness at Southwestern Michigan College. She began working full time in 2001 after graduating, and has managed a number of seafood departments throughout the company. Angel enjoys spending time with her family, cooking out on the grill and trying new recipes with her husband. She's been proud to call the SR23 & Ironwood store her home for eight years, and looks forward to seeing you at her seafood counter soon!