Recipe By ZSTYLIN
Rating
Published Apr 2nd
Prep 20m Cook 20m Additional - Ready In 40m
Servings 6 servings Calories 231.6

This is a truly flavorful dish with a lovely plate presentation. My mom and I experimented and made this for lunch. It came out so good I promptly went to the fish market so I could make it for my dinner guests that night. YUMMY!

Recipe Ingredients

  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon paprika
  • lemon pepper to taste
  • sea salt to taste
  • 2 pounds sea bass
  • 3 tablespoons butter
  • 2 large cloves garlic, chopped
  • 1 tablespoon chopped Italian flat leaf parsley
  • 1 ½ tablespoons extra virgin olive oil

Cooking Directions

  1. 1 Preheat grill for high heat.
  2. 2 In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt. Sprinkle seasonings onto the fish.
  3. 3 In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted, and set aside.
  4. 4 Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with olive oil before serving.

Nutrition Facts

  • Calories 231.6
  • Carbohydrate 0.8 g
  • Cholesterol 77.9 mg
  • Fat 12.2 g
  • Fiber 0.1 g
  • Protein 28.2 g
  • Saturated Fat 4.9 g
  • Sodium 237 mg
  • Sugar 0.1 g

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Reviews

  1. We made this for Valentines day and used high quality seabass from Central Market. We followed the directions to a "t" and added a squirt of fresh lemon juice after the fish came off the grill. We thought it tasted fishy so threw it in the oven which helped release some of that natural butter - Read more ...
  2. For 2- 7oz filets I used 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder 1/2 teaspoon paprika and 1/2 teaspoon lemon pepper. I omitted the salt completely and did not use the garlic herb butter. I lined a baking sheet with aluminum foil, sprayed with PAM and baked the filets at 400 degrees for 20 - Read more ...
  3. freekin delicious, people!! seriously! and easy to boot! for about 1.25 lbs of sea bass i started out with 1 tspn each spice & 1/2 tspn of lemon pepper. that was too much lemon pepper so i added another 1/2 tspn of garlic, onion & paprika. it was just right. after sprinkling, i patted the - Read more ...
  4. I had never tried sea bass, so went to your website for a recipe as friends were bringing it for New Year's Eve. Well, it was outstanding. All 6 of us agreed. It was certainly simple to do, and I read the reviews, which are very helpful, and I baked it at 400 for 20 - Read more ...
  5. Wow 5+++++stars This was great a restaurant quality dish. I made as stated with the exception of sea salt, did not have so I used kosher, but scaled it back some. I also used Chilean Sea Bass which was really expensive (21.99lb) OUCH!!!!. But it was worth every penny. I charcoal grilled mine about 8 - Read more ...
  6. I AM SOOOO PICKY WITH SEAFOOD....THIS WAS AWESOME! By far the best we have ever made at home. Definitely Double the seasonings. Omit Olive Oil at the end...herbed butter in recipe is enough. If you use dried Parsley instead of Fresh...Cut the amount in half or less.
  7. I used this recipe with grouper fish. I thought it was fantastic. I mixed up the spices and put them in a ziplock bag. Then I added a little olive oil to my fish and added them to the bag and gave it a good shake. I let them sit in the fridge until I - Read more ...
  8. This is an excellent combination of seasonings. I recommend that you double or triple the amount of seasoning so the fish is completely coated. I double the amounts shown just for two servings. I am partial to Chilean Sea Bass and have made this several times with that fish. My only other change is that - Read more ...
  9. I really enjoyed this recipe! I left out the sea salt and garlic and replace it with garlic salt mixed in with the melted butter. I wrapped in foil, cooked slowly on the grill, and then finished up the fish directly on the grill, for that 'grilled look'. Place on a plate and poured the - Read more ...
  10. very nice recipe easy and quick good flavor my only problem was I cooked the fish a bit too long. also would suggest to add paprika after fish is taken off the grill so the paprika does not burn
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