Best Grilled Seabass Recipes

GRILLED YAKITORI CHILEAN SEABASS

Grilled Yakitori Chilean Seabass image

An inspired fusion of traditional Japanese BBQ Yakitori sauce with the buttery and succulent Sea Bass creates a wonderful and savory sweet taste explosion! I hope you like it! For simplicity - the first 4 steps and 8 ingredients can be replaced by commercial Yakitori sauce/marinade available at your local Asian grocery saving...

Provided by Brad Nichols

Categories Fish

Time 3h20m

Number Of Ingredients 11

Ingredients

1/2 c sake
1/2 c honey
1/4 c tamari soy sauce
1/4 c soy sauce
1 Tbsp distilled vinegar
1 clove crushed garlic
1 Tbsp corn starch
1 Tbsp cold water
1 1/2 lb chilean seabass
1 bunch scallions - greens only - finely chopped
1 Tbsp toasted sesame seeds

Steps:

1. Combine first 6 ingredients to make a yakitori marinade. Bring to a boil over medium heat.
2. While the marinade is heating, whisk together cornstarch and cold water.
3. Once marinade comes to a full boil, whisk in the cornstarch mixture and simmer until sauce thickens.
4. Let marinade cool.
5. Add mixture to sea bass, toss to coat and marinade for 3 hours.
6. Grill sea bass for 2 minutes on one side, rotating each piece 90 degrees after 1 minute to create a cross-hatch pattern (turning the fish over after only 2 minutes prevents the filets from falling apart ).
7. Flip fish over and grill for an additional 12-15mins (depending on thickness) until flesh flakes easily, basting regularly with retained yakitori marinade
8. Remove from grill and lightly sprinkle sesame seeds and scallions over the fish before serving

GRILLED SEABASS

Grilled seabass image

Provided by Bryan Miller

Categories dinner, main course

Time 45m

Yield Eight servings

Number Of Ingredients 7

Ingredients

1 large bass, 4 to 5 pounds, with head and tail intact
1 lemon
1 lime
Salt and pepper
1 bunch basil, with stems
1 bunch oregano, with stems
1/4 cup olive oil

Steps:

Slice lemon and lime thinly, and place inside the fish. Sprinkle inside of fish with salt and pepper.
Tie the herbs to the body of the seabass and secure with string. Brush with olive oil.
Place on hot grill and cook for 20 to 25 minutes on each side, until the flesh of the fish is firm. Be careful not to break the fish when turning.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 9 grams, Carbohydrate 3 grams, Fat 13 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 2 grams, Sodium 665 milligrams, Sugar 0 grams