Gas-Grilled Chilean Sea Bass Fillets
By America's Test KitchenPublished on October 5, 2011
Time
35 minutes
Yield
Serves 4
Ingredients
4 Chilean sea bass fillets, skinned, about 8 ounces each and 1 ¼ inches thickSalt and ground black pepper Nonstick cooking spray vegetable oil lemon or lime wedges for serving (optional)
Instructions
- Turn all burners on gas grill to high, close lid, and heat until hot, 10 to 15 minutes. Scrape hot grill rack clean with wire brush.
- Sprinkle fish generously with salt and pepper; spray both sides lightly with cooking spray. Dip small wad of paper towels in vegetable oil; holding wad with tongs, wipe grill rack.
- Turn 1 burner down to medium-low and leave other burner(s) on high. Place fish over burner(s) set on high and grill until golden brown on first side, about 5 minutes. Flip fish and continue to grill until golden brown on second side, about 5 minutes longer. Move fish to cooler part of grill and cook until center of fillets is opaque and cooked through, 3 to 6 minutes longer. Serve immediately, with lemon or lime wedges if desired.
Time
35 minutesYield
Serves 4Ingredients
4 Chilean sea bass fillets, skinned, about 8 ounces each and 1 ¼ inches thick
Salt and ground black pepper
Nonstick cooking spray
vegetable oil
lemon or lime wedges for serving (optional)
Ingredients
4 Chilean sea bass fillets, skinned, about 8 ounces each and 1 ¼ inches thick
Salt and ground black pepper
Nonstick cooking spray
vegetable oil
lemon or lime wedges for serving (optional)
Ingredients
4 Chilean sea bass fillets, skinned, about 8 ounces each and 1 ¼ inches thick
Salt and ground black pepper
Nonstick cooking spray
vegetable oil
lemon or lime wedges for serving (optional)
Why This Recipe Works
When grilled at home, this popular restaurant fish can easily taste too fishy. For our grilled Chilean sea bass recipe, we wound up with firm, delicious fillets with crisp, seared exteriors by choosing fish of an even 1¼-inch thickness and treating them unlike any other fish—we grilled them thoroughly, until the entire fillet was opaque and fully cooked.
Instructions
- Turn all burners on gas grill to high, close lid, and heat until hot, 10 to 15 minutes. Scrape hot grill rack clean with wire brush.
- Sprinkle fish generously with salt and pepper; spray both sides lightly with cooking spray. Dip small wad of paper towels in vegetable oil; holding wad with tongs, wipe grill rack.
- Turn 1 burner down to medium-low and leave other burner(s) on high. Place fish over burner(s) set on high and grill until golden brown on first side, about 5 minutes. Flip fish and continue to grill until golden brown on second side, about 5 minutes longer. Move fish to cooler part of grill and cook until center of fillets is opaque and cooked through, 3 to 6 minutes longer. Serve immediately, with lemon or lime wedges if desired.
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