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 Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill for high heat.

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  • In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt. Sprinkle seasonings onto the fish.

  • 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.

  • 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

232 calories; protein 28.2g 56% DV; carbohydrates 0.8g; fat 12.2g 19% DV; cholesterol 77.9mg 26% DV; sodium 237mg 10% DV. Full Nutrition
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Reviews (322)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/19/2008
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 fish and it ended up basically as a paste which kind of made a crust as it broiled. done, btw, on the second rack level of the oven. as the paste began to crisp i moved the rack down one more level. i drizzled just a bit of olive oil as the amount called for is too much in my opinion. definitely does not need the amount called for. also, i served the butter on the side. honestly, it was delicious with or without the butter. it really isn't needed. but that's just me as i try to cut fat wherever i can. served with garlic lemon green beans & brown rice. scrumpdillyicious!! p.s. if you are in the long beach area, you simply must visit the fishmonger at the alamitos marina farmers market on sunday. his fish is amazing!! but get there early cuz he sells out fast. bon appetit, mon frer! Read More
(282)

Most helpful critical review

Rating: 3 stars
02/16/2011
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 flavor seabass has. That helped but it certainly wasnt resturant style. Read More
(16)
393 Ratings
  • 5 star values: 310
  • 4 star values: 62
  • 3 star values: 16
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
02/19/2008
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 fish and it ended up basically as a paste which kind of made a crust as it broiled. done, btw, on the second rack level of the oven. as the paste began to crisp i moved the rack down one more level. i drizzled just a bit of olive oil as the amount called for is too much in my opinion. definitely does not need the amount called for. also, i served the butter on the side. honestly, it was delicious with or without the butter. it really isn't needed. but that's just me as i try to cut fat wherever i can. served with garlic lemon green beans & brown rice. scrumpdillyicious!! p.s. if you are in the long beach area, you simply must visit the fishmonger at the alamitos marina farmers market on sunday. his fish is amazing!! but get there early cuz he sells out fast. bon appetit, mon frer! Read More
(282)
Rating: 5 stars
01/18/2007
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 min per side over high heat. Can't say enough about this dish, will try a cheaper sea bass next time though. Chilean Sea Bass will be for special occasions. Oh!!! I almost forgot what ever you do please do not leave out the last step with a good quality EVOO it makes a world of difference. UPDATE!!!!!! I MADE THIS AGAIN LAST NIGHT, ONLY I USED RED SNAPPER BECAUSE IT WAS ON SALE, IT TURN OUT REALLY GOOD, THIS IS A LIGHT FLAVORFUL FISH WITH RESTAURANT QUALITY TASTE. I DID GRILL MINE AND FOLLOWED RECIPE AS BEFORE. 5++++STARS. Read More
(192)
Rating: 5 stars
03/17/2006
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 was ready to cook them. I didn't have time to grill tonight, so I put them in the oven on 400 for about 15 mins. They were great! I also doubled the recipe for the spices. I used 2 filets, very large in size. Read More
(143)
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Rating: 5 stars
02/23/2005
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 I drizzle the finished fish with white Truffle oil instead of regular olive oil before serving. Truffle oil is a highly refined olive oil with the fragrance of truffles. It’s very pricey but you don’t use much and it is usually only found in upscale grocery stores. If you can’t find it in your area, just do a “Google” search and you can buy it online. It adds an incredible finishing touch to a fine dish and you will not be disappointed. Read More
(73)
Rating: 5 stars
01/01/2008
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 mins. because my stove was being used for a pasta recipe. Just fantastic however I'm going to try cheaper fish as this cost my friend 45.00! Wow! Is there a good cheaper type of fish that will fare well with this recipe? Read More
(42)
Rating: 5 stars
01/25/2004
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 butter mixture over top. Very good. Read More
(34)
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Rating: 4 stars
01/25/2004
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 Read More
(32)
Rating: 5 stars
02/01/2011
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 minutes, then flip them and baked for about 5 more minutes. It was outstanding! Read More
(32)
Rating: 5 stars
06/22/2006
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. Read More
(25)
Rating: 3 stars
02/16/2011
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 flavor seabass has. That helped but it certainly wasnt resturant style. Read More
(16)
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