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How to Grill Chilean Sea Bass

by
author image Michelle Kerns
Michelle Kerns writes for a variety of print and online publications and specializes in literature and science topics. She has served as a book columnist since 2008 and is a member of the National Book Critics Circle. Kerns studied English literature and neurology at UC Davis.
How to Grill Chilean Sea Bass
How to Grill Chilean Sea Bass Photo Credit Victor Holguin/Demand Media

Chilean sea bass, also known as the Patagonian toothfish, is a large, white-fleshed fish primarily found in the deep water between Antarctica and the tip of South America. Although it shares the name, this fish does not belong to the bass family and is not the same as sea bass fished in the United States. Chilean sea bass is low in cholesterol and high in protein and omega-3 fatty acids, though it also contains more mercury than smaller types of fish. When grilling, you want the Chilean sea bass fillets cooked firm with crisp, seared exteriors.

Step 1

How to Grill Chilean Sea Bass
Photo Credit Victor Holguin/Demand Media

Heat a gas or charcoal grill to medium heat, which is 325 to 375 degrees Fahrenheit. Use a barbecue brush to lightly coat the grate with olive oil.

Step 2

How to Grill Chilean Sea Bass
Photo Credit Victor Holguin/Demand Media

Mix olive oil and seasonings such as lemon juice, salt, pepper, minced garlic, spices and chopped fresh herbs together in a small bowl. Use a pastry brush to cover all sides of each Chilean sea bass fillet with the mixture.

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Step 3

How to Grill Chilean Sea Bass
Photo Credit Victor Holguin/Demand Media

Grill on direct heat until the entire bottom half of each fillet is white and the exterior nicely seared, planning on approximately eight to 10 minutes for a 6-ounce fillet. Turn the fillets over with a metal turner.

Step 4

How to Grill Chilean Sea Bass
Photo Credit Victor Holguin/Demand Media

Grill until the fillets are firm, all the flesh is completely white and both sides are evenly seared. Remove the fish from the grill and serve.

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References

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