Recipes // Main Dish Seafood // Grilled Black Sea Bass

Grilled Black Sea Bass


By Chef Charles Bowman

Yield: 4 Servings


  • 4 pieces of black sea bass filet, each weighing at 6-8 oz and at least ¾ inch thick
  • Chopped flat-leaf parsley, for garnish
  • Lemon wedges, for garnish

Marinade and Sauce:

  • ¼ of cup – extra virgin olive oil
  • 1 TBSP. – lemon juice
  • 2 TSP. minced chives or scallion tops
  • 2 TSP. minced flat-leaf parsley,
  • 1 TSP. minced fresh thyme or ½ TSP. dried thyme leaves, crumbled
  • 1 TSP. minced fresh oregano or ½ TSP. dried oregano leaves, crumbled
  • Salt and Pepper to taste


  1. Mix the olive oils, herbs for the marinade in a shallow pan. Split the mixture into 2 bowls. One will be to marinade the fish and the other will be used for a sauce afterwards.
  2. Add the black sea bass into the marinade and turn until well coated.
  3. Prepare a bed of medium-hot charcoal and be sure to oil the grill. (The fish may also be grilled in an oiled wire basket).
  4. Remove the black sea bass from the marinade and season lightly with salt and pepper.
  5. Grill the fish for 2-4 minutes per side.

Arrange the fish on plates, and pour the sauce over the fish. Sprinkle with parsley and garish with lemon wedges.

Be sure not to use the marinade with the raw fish to prevent cross contamination and bacteria.

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