Black sea bass is a saltwater fish that inhabits waters along the Atlantic Coast from Maine to Florida, as well as the Gulf of Mexico. Black sea bass have juicy meat with a rich, fishy flavor that cooks well over high temperatures. Grilling black sea bass crisps its outer layer of meat and seals in moisture. As the fish grills, you must season it with a basting mixture so all the exterior flavor does not cook away. It takes about 20 minutes to grill black sea bass.
Step 1
Preheat the grill to medium.
Step 2
Season the bass fillets with your favorite herbs and spices. Prepare 2/3 cup of your favorite bass basting mixture and set aside. If you do not have a preferred seasoning method, make a 1-inch deep incision in the middle of each fillet. Poke a garlic clove into each incision. Combine the white wine vinegar, sesame oil and soy sauce in a small bowl. Set aside.
Step 3
Place the fillets into a grilling basket and set onto the grill grate closest to the flames. Pour half the mixture from the small bowl over the fillets. After 2 minutes, move the fillets farther away from the flames and cook for an additional 5 minutes.
Step 4
Flip the grilling basket and move the fillets to the grate closest to the flames to sear the opposite side. Pour the rest of the mixture from the small bowl over the bass. After 2 minutes, move the fillets away from the flames to continue cooking for an additional 5 minutes.
Step 5
Poke a meat thermometer into the thickest point of each fillet. If the internal temperature is not at least 145 degrees F, continue grilling and check every 3 minutes until it reaches 145 degrees F. Serve while hot.
Tips and Warnings
- Allow leftover bass to come to room temperature before refrigerating. Consume leftovers within 2 days. To cook whole black sea bass, double the cooking times in this recipe.
Things You'll Need
- 4 rinsed, boned and skinned black sea bass fillets, 1/2 to 1 inch thick
- Sharp knife
- 4 cloves garlic
- 2 tbsp. white wine vinegar
- 1/3 cup sesame oil
- 1/3 cup soy sauce
- Grilling basket
- Meat thermometer
References
- "Fish: The Complete Guide to Buying and Cooking"'; Mark Bittman; 1999
- "Fish Without a Doubt: The Cook's Essential Companion"; Rick Moonen and Roy Finamore; 2008
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