grilled sea bass

Categories: Fish and Seafood, Posted by Sandy Bergsten - Comments (0)


1 stick butter, melted

¼ cup soy sauce

¼ cup sherry or cognac

zest of ½ lemon

6 sea bass fillets (about 8 ounces each, skinned and deboned- thick cut if possible)



Combine the first four ingredients in a blender or food processor. Pulse until emulsified. (Can be made earlier in the day- keep at room temperature)

Score the top of the fillets with hatch marks.

Marinate the sea bass fillets at room temperature for about 30 minutes. Drain.

Heat grill to high.

Grill the fillets for approximately 7-8 minutes, turning once or until just opaque in the center.


serves 6


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