18 Delicious Grilled Sea Bass Recipes for Summer

Summer is here, and there’s no better way to celebrate than with perfectly grilled sea bass—flaky, flavorful, and oh-so-easy to make! Whether you’re craving a quick weeknight dinner or a showstopping meal for your next backyard BBQ, these 18 mouthwatering recipes will inspire you to fire up the grill. From zesty citrus marinades to smoky herb rubs, get ready to savor the season’s best bites.

Lemon Herb Grilled Sea Bass

This bright, flaky sea bass gets a summery lift from fresh herbs and zesty lemon—perfect for a quick yet impressive weeknight dinner.

Ingredients:

• 2 (6-oz) sea bass fillets, skin-on
• 2 tbsp olive oil
• 1 tbsp lemon juice (plus 4 thin lemon slices for garnish)
• 1 tsp lemon zest
• 1 tbsp chopped fresh parsley
• 1 tsp chopped fresh thyme
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat grill to medium-high (400°F). Pat sea bass dry with paper towels.
2. In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp lemon zest, 1 tbsp parsley, 1 tsp thyme, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Brush mixture evenly over both sides of the fillets.
3. Grill fish skin-side down for 4–5 minutes until skin is crisp. Flip carefully and cook 2–3 more minutes until flesh flakes easily with a fork.
4. Garnish with lemon slices and extra parsley before serving.

The herb crust locks in moisture while the lemon cuts through the richness—no fancy techniques required for restaurant-quality results!

Tip: For extra smoky flavor, toss a sprig of thyme directly onto the grill coals before cooking.

Garlic Butter Grilled Sea Bass

This flaky, buttery sea bass gets a smoky kiss from the grill and a punch of garlicky richness—perfect for a quick yet impressive weeknight dinner.

Ingredients

• 2 (6-oz) sea bass fillets, skin-on
• 3 tbsp unsalted butter, melted
• 3 garlic cloves, minced
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat grill to medium-high (400°F). Pat sea bass dry with paper towels.
2. In a small bowl, whisk together melted butter, minced garlic, lemon juice, salt, and black pepper.
3. Brush both sides of the sea bass fillets with half the garlic butter mixture.
4. Grill skin-side down for 4–5 minutes until skin is crisp and releases easily. Flip and cook 2–3 more minutes until flesh flakes with a fork.
5. Drizzle remaining garlic butter over the fillets and sprinkle with fresh parsley.

The crispy skin and garlic butter soak into the tender fish, creating a restaurant-worthy dish with just a handful of ingredients.

Tip: For extra flavor, let the fish marinate in half the garlic butter for 15 minutes before grilling.

Spicy Cajun Grilled Sea Bass

This bold and smoky sea bass gets a fiery kick from Cajun seasoning, perfect for a summer cookout with a little extra heat.

Ingredients:

• 2 (6-oz) sea bass fillets, skin-on
• 1 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat grill to medium-high heat (about 400°F). Pat sea bass fillets dry with paper towels.
2. In a small bowl, mix 1 tbsp Cajun seasoning, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt, and 1/4 tsp black pepper. Rub fillets evenly with 1 tbsp olive oil, then coat both sides with the spice blend.
3. Grill skin-side down for 4–5 minutes until skin is crispy and releases easily from the grates. Flip and cook for another 3–4 minutes until flesh flakes with a fork.
4. Drizzle with 1 tbsp lemon juice and sprinkle with 1 tbsp chopped parsley before serving.

The smoky char from the grill balances the Cajun spices beautifully, while the lemon brightens every bite. Tip: For extra heat, add a pinch of cayenne to the seasoning mix!

Mediterranean Style Grilled Sea Bass

This light and flaky sea bass gets a sunny Mediterranean makeover with fresh herbs, lemon, and olives—perfect for a breezy summer dinner.

Ingredients:

• 2 whole sea bass (about 1 lb each), cleaned and scaled
• 3 tbsp extra-virgin olive oil, divided
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 lemon, thinly sliced
• 4 cloves garlic, minced
• 1/4 cup pitted Kalamata olives, halved
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh oregano

Instructions:

1. Prep the fish: Pat the sea bass dry with paper towels. Rub each fish with 1 tbsp olive oil, then season inside and out with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Stuff and grill: Stuff the cavities with lemon slices, minced garlic, and Kalamata olives. Brush the grill grates with 1 tbsp olive oil, then place the fish over medium-high heat (about 400°F). Grill for 6–7 minutes per side, flipping once, until the skin is crisp and the flesh flakes easily.
3. Finish: Transfer to a platter, sprinkle with chopped parsley and oregano, and drizzle with the remaining 1 tbsp olive oil.

The briny olives and bright lemon melt into the buttery fish, while fresh herbs add a pop of color and aroma. Tip: For extra smokiness, toss a few rosemary sprigs directly onto the coals while grilling.

Grilled Sea Bass with Mango Salsa

Bright, tropical mango salsa adds a juicy pop to perfectly grilled sea bass—this dish is summer on a plate.

Ingredients:

• 2 sea bass fillets (6 oz each)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp smoked paprika
• 1 ripe mango, diced (about 1 cup)
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice
• 1/2 jalapeño, seeded and minced

Instructions:

1. Prep the salsa: In a bowl, combine the diced mango, red onion, cilantro, lime juice, and jalapeño. Toss gently and refrigerate until ready to serve.
2. Season the fish: Pat the sea bass fillets dry, then rub with olive oil. Sprinkle evenly with salt, black pepper, and smoked paprika.
3. Grill: Heat a grill or grill pan to medium-high (about 400°F). Cook the fillets for 3–4 minutes per side, until the flesh flakes easily with a fork.
4. Serve: Top the grilled sea bass with a generous spoonful of mango salsa.

The contrast of smoky, tender fish with the salsa’s sweet-spicy crunch is downright addictive—you’ll want to double the batch for leftovers (if there are any!).

Tip: For extra char, leave the fillets undisturbed for the first 2 minutes of grilling to get those picture-perfect sear marks.

Asian Glazed Grilled Sea Bass

This sweet-savory sea bass gets irresistibly sticky on the grill, with a glossy glaze that caramelizes into perfection.

Ingredients:

• 2 sea bass fillets (about 6 oz each), skin-on
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp minced fresh ginger
• 2 cloves garlic, minced
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 1 tbsp vegetable oil (for grilling)
• 1 tbsp toasted sesame seeds (for garnish)
• 2 scallions, thinly sliced (for garnish)

Instructions:

1. In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tbsp ginger, 2 cloves garlic, 1 tsp sesame oil, and 1/2 tsp red pepper flakes.
2. Pat sea bass fillets dry and brush lightly with 1 tbsp vegetable oil. Preheat grill to medium-high (about 400°F).
3. Grill fillets skin-side down for 4 minutes, then flip. Brush generously with the glaze and cook for another 3–4 minutes, basting once more, until the fish flakes easily and the glaze is sticky.
4. Transfer to a plate, sprinkle with 1 tbsp sesame seeds and 2 sliced scallions, and serve immediately.

The magic here is the double-glazing—each layer builds a lacquered crust that locks in the sea bass’s buttery richness.

Tip: If grilling isn’t an option, broil the fillets on a foil-lined sheet pan 4 inches from the heat, following the same timing.

Grilled Sea Bass with Chimichurri Sauce

Bright, herby chimichurri takes grilled sea bass to the next level—perfect for a light yet flavorful summer meal.

Ingredients:

• 4 (6-oz) sea bass fillets, skin-on
• 1/4 cup olive oil, divided
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 2 tbsp red wine vinegar
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes

Instructions:

1. Preheat grill to medium-high (400°F). Pat sea bass dry and brush with 1 tbsp olive oil. Sprinkle with 1/2 tsp salt and black pepper.
2. Grill fish skin-side down for 4–5 minutes until skin is crisp. Flip and cook 2–3 minutes more until flesh flakes easily.
3. Meanwhile, whisk remaining 3 tbsp olive oil, parsley, cilantro, vinegar, garlic, red pepper flakes, and remaining 1/2 tsp salt in a bowl.
4. Serve sea bass topped with chimichurri sauce.

The vibrant sauce balances the rich, buttery fish with a punch of acidity and fresh herbs—no marinating required!

Tip: For extra smoky flavor, grill lemon halves alongside the fish and squeeze over the finished dish.

Coconut Lime Grilled Sea Bass

This tropical-inspired sea bass is juicy, flaky, and packed with bright citrus and creamy coconut flavors—perfect for a summer cookout or a quick weeknight escape.

Ingredients:

• 4 (6-oz) sea bass fillets, skin-on
• 1/4 cup full-fat coconut milk
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh cilantro (for garnish)
• Lime wedges (for serving)

Instructions:

1. In a small bowl, whisk together the coconut milk, lime juice, honey, garlic, ginger, salt, and black pepper.
2. Place the sea bass fillets in a shallow dish and pour the marinade over them. Let sit for 15 minutes at room temperature.
3. Preheat a grill or grill pan to medium-high (about 400°F). Lightly oil the grates.
4. Grill the fillets skin-side down for 4–5 minutes, then carefully flip and cook for another 3–4 minutes until the fish flakes easily with a fork.
5. Garnish with cilantro and serve with lime wedges.

The coconut milk keeps the fish tender while the lime adds a zesty punch—no one will believe it only takes 20 minutes start to finish!

Tip: For extra char, press the fillets gently onto the grill grates during the first minute of cooking.

Grilled Sea Bass with Tomato Basil Relish

This light yet flavorful dish lets the sea bass shine, topped with a bright, summery relish that’s bursting with fresh herbs and juicy tomatoes.

Ingredients:

• 2 (6-oz) sea bass fillets, skin-on
• 1 tbsp olive oil
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, quartered
• 2 tbsp fresh basil, thinly sliced
• 1 tbsp red onion, finely diced
• 1 tsp lemon juice
• 1 tsp extra-virgin olive oil
• Pinch of sugar

Instructions:

1. Prep the relish: In a bowl, combine cherry tomatoes, basil, red onion, lemon juice, 1 tsp extra-virgin olive oil, 1/4 tsp salt, and a pinch of sugar. Toss gently and set aside.
2. Season the fish: Pat sea bass dry, then rub with 1 tbsp olive oil, remaining 1/4 tsp salt, and black pepper.
3. Grill: Heat a grill or grill pan over medium-high. Cook sea bass skin-side down for 4–5 minutes until crisp, then flip and cook 2–3 minutes more until opaque.
4. Serve: Top fillets with relish and enjoy immediately.

The contrast of the smoky, buttery fish with the tangy-sweet relish is downright addictive—perfect for a quick weeknight dinner that feels special.

Tip: For extra-crispy skin, press the fillets gently with a spatula for the first minute of grilling.

Grilled Sea Bass with Lemon Caper Sauce

This flaky, buttery sea bass gets a bright punch from a tangy lemon-caper sauce—perfect for a light yet impressive weeknight dinner.

Ingredients

• 2 (6-oz) sea bass fillets, skin-on
• 2 tbsp olive oil, divided
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• 2 tbsp capers, drained
• 1/4 cup chicken or vegetable broth
• 2 tbsp fresh lemon juice
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat grill to medium-high (400°F). Pat sea bass dry, then rub with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Grill fish skin-side down for 4–5 minutes until skin is crisp. Flip and cook 2–3 minutes more until flesh flakes easily.
3. Meanwhile, melt butter in a skillet over medium heat. Add garlic and capers; cook 1 minute until fragrant. Stir in broth and lemon juice, simmering 2 minutes until slightly thickened.
4. Spoon sauce over grilled sea bass and garnish with parsley.

The contrast of the smoky grill marks against the briny, citrusy sauce makes every bite irresistible. Tip: For extra depth, add a pinch of red pepper flakes to the sauce while simmering.

Grilled Sea Bass with Garlic and Rosemary

This elegant yet simple grilled sea bass lets the delicate flavor of the fish shine, with fragrant garlic and rosemary adding just the right touch of savoriness.

Ingredients:

• 2 (6-oz) sea bass fillets, skin-on
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lemon, cut into wedges (for serving)

Instructions:

1. Preheat grill to medium-high heat (about 400°F) and lightly oil the grates.
2. Pat sea bass dry with paper towels. Brush both sides with 1 tbsp olive oil and season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
3. In a small bowl, mix 1 tbsp olive oil, minced garlic, and chopped rosemary. Spread mixture evenly over the flesh side of the fillets.
4. Grill fish skin-side down for 4–5 minutes until skin is crisp and releases easily. Flip and cook for another 2–3 minutes until flesh flakes gently with a fork.
5. Serve immediately with lemon wedges.

The rosemary-infused garlic oil caramelizes slightly on the grill, creating a golden crust that locks in the fish’s natural juiciness.

Tip: For extra smoky flavor, toss a small sprig of rosemary directly onto the coals (or grill grate) just before cooking.

Grilled Sea Bass with Avocado Salsa

This light yet flavorful dish pairs perfectly flaky sea bass with a creamy, zesty avocado salsa—ideal for a quick weeknight dinner or a summer cookout.

Ingredients:

• 2 sea bass fillets (about 6 oz each)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 ripe avocado, diced
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1 tbsp lime juice
• 1/2 tsp honey
• 1/4 tsp chili flakes (optional)

Instructions:

1. Prep the grill: Heat a grill or grill pan to medium-high (about 400°F). Brush sea bass fillets with 1 tbsp olive oil and season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
2. Grill the fish: Place fillets skin-side down on the grill. Cook for 4–5 minutes per side until the flesh is opaque and flakes easily with a fork.
3. Make the salsa: While the fish cooks, gently toss together diced avocado, 1/4 cup red onion, 1/4 cup cilantro, 1 tbsp lime juice, 1/2 tsp honey, and 1/4 tsp chili flakes (if using) in a bowl.
4. Serve: Top grilled sea bass with a generous spoonful of avocado salsa.

The contrast of smoky grilled fish and bright, creamy salsa makes every bite irresistible—plus, it’s ready in under 20 minutes!

Tip: For extra char, press the fillets lightly with a spatula during the last minute of grilling.

Grilled Sea Bass with Orange Ginger Glaze

This citrusy, slightly spicy glaze transforms flaky sea bass into a showstopper—perfect for impressing guests or treating yourself on a weeknight.

Ingredients:

• 4 (6-oz) sea bass fillets, skin-on
• 1/4 cup fresh orange juice
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tsp grated fresh ginger
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Make the glaze: In a small saucepan over medium heat, whisk together 1/4 cup orange juice, 2 tbsp honey, 1 tbsp soy sauce, 1 tsp ginger, 1/2 tsp garlic powder, and 1/4 tsp red pepper flakes. Simmer for 3–4 minutes until slightly thickened. Remove from heat.
2. Prep the fish: Pat sea bass dry, then rub with 1 tbsp olive oil and season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
3. Grill: Heat grill to medium-high (400°F). Place fillets skin-side down and cook for 4 minutes. Flip, brush with half the glaze, and grill 3 more minutes until fish flakes easily.
4. Serve: Drizzle with remaining glaze. The caramelized edges and bright ginger-orange kick make this dish unforgettable.

Tip: For extra char, leave the skin side down an extra minute—it turns delightfully crisp!

Grilled Sea Bass with Herb Crust

This flaky, buttery sea bass gets a crispy golden crust from a fragrant herb blend—perfect for a light yet impressive summer dinner.

Ingredients:

• 2 (6-oz) sea bass fillets, skin-on
• 3 tbsp olive oil, divided
• 1/2 cup panko breadcrumbs
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• 1 tsp lemon zest
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat grill to medium-high (400°F). Brush sea bass with 1 tbsp olive oil and season skin side with 1/4 tsp salt and 1/8 tsp black pepper.
2. In a bowl, mix panko, parsley, dill, lemon zest, garlic powder, remaining 1/4 tsp salt, and 1/8 tsp black pepper. Drizzle with remaining 2 tbsp olive oil until crumbs are moistened.
3. Press herb mixture onto the flesh side of each fillet. Grill skin-side down for 4 minutes (covered), then flip carefully. Grill 3–4 more minutes until crust is golden and fish flakes easily.

The herb crust locks in moisture while adding a toasty crunch—no flipping required for the first half of cooking, so the topping stays put!

Tip: For extra crisp skin, pat fillets dry with paper towels before oiling.

Grilled Sea Bass with Chili Lime Butter

This zesty grilled sea bass gets a punch of flavor from a tangy chili lime butter that melts right into the flaky fish—perfect for summer nights when you want something light but bold.

Ingredients:

• 4 sea bass fillets (about 6 oz each)
• 3 tbsp unsalted butter, softened
• 1 tbsp lime zest (from about 1 lime)
• 2 tbsp fresh lime juice
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 tbsp olive oil

Instructions:

1. Preheat grill to medium-high (400°F). Pat sea bass dry with paper towels.
2. In a small bowl, mix 3 tbsp softened butter, 1 tbsp lime zest, 2 tbsp lime juice, 1 tsp chili powder, 1/2 tsp garlic powder, and 1/2 tsp salt until smooth. Set aside.
3. Brush both sides of the sea bass with 1 tbsp olive oil. Grill skin-side down for 4–5 minutes until skin is crispy, then flip and cook for another 3–4 minutes until fish flakes easily.
4. Immediately top each fillet with a dollop of the chili lime butter and let it melt slightly before serving.

The butter creates a glossy, citrusy glaze that balances the smoky char from the grill—it’s a restaurant-worthy trick with just 10 minutes of prep!

Tip: For extra flair, garnish with thin lime slices and chopped cilantro.

Grilled Sea Bass with Lemon Dill Sauce

This flaky, buttery sea bass gets a bright lift from a tangy lemon-dill sauce—perfect for summer evenings when you want something light but full of flavor.

Ingredients:

• 2 sea bass fillets (about 6 oz each)
• 2 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup mayonnaise
• 2 tbsp fresh lemon juice
• 1 tbsp chopped fresh dill
• 1/2 tsp lemon zest
• 1 small garlic clove, minced

Instructions:

1. Preheat grill to medium-high (about 400°F). Pat sea bass dry and brush with 1 tbsp olive oil. Sprinkle evenly with 1/2 tsp salt and 1/4 tsp black pepper.
2. Grill fillets skin-side down for 4–5 minutes until skin is crisp. Flip and cook 2–3 more minutes until flesh flakes easily.
3. While fish cooks, whisk together mayonnaise, 1 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp dill, 1/2 tsp lemon zest, and minced garlic in a small bowl.
4. Serve grilled sea bass topped with lemon-dill sauce.

The sauce’s creamy-zesty punch balances the smoky char of the fish—no fancy techniques required, just big, fresh flavors.

Tip: For extra depth, let the sauce sit for 10 minutes before serving to let the garlic mellow.

Grilled Sea Bass with Pineapple Salsa

This bright and juicy pineapple salsa turns simple grilled sea bass into a tropical escape—perfect for summer nights when you want something light but full of flavor.

Ingredients:

• 2 sea bass fillets (about 6 oz each)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup diced fresh pineapple
• 1/4 cup finely diced red bell pepper
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 1/2 tsp honey
• 1 small jalapeño, seeded and minced (optional)

Instructions:

1. Prep the salsa: In a bowl, combine pineapple, red bell pepper, cilantro, lime juice, honey, and jalapeño (if using). Toss gently and refrigerate until ready to serve.
2. Heat the grill: Preheat grill to medium-high (about 400°F). Brush sea bass fillets with olive oil and sprinkle evenly with 1/2 tsp salt and 1/4 tsp black pepper.
3. Grill the fish: Place fillets skin-side down on the grill. Cook for 4–5 minutes per side, flipping once, until the flesh flakes easily with a fork.
4. Serve: Top grilled sea bass with pineapple salsa and enjoy immediately.

The sweet-tangy salsa and smoky grilled fish are a match made in heaven—plus, it all comes together in under 20 minutes!

Tip: For extra char, grill pineapple slices alongside the fish, then dice them for the salsa.

Grilled Sea Bass with Blackened Seasoning

This bold, smoky sea bass comes together in minutes but tastes like it took all day—perfect for impressing guests or treating yourself to a restaurant-worthy meal at home.

Ingredients:

• 2 sea bass fillets (6–8 oz each), skin-on
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 lemon, cut into wedges (for serving)

Instructions:

1. Preheat grill to medium-high (about 400°F). Pat sea bass dry with paper towels.
2. In a small bowl, mix 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne, 1/2 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Rub fillets evenly with 1 tbsp olive oil, then coat both sides with the spice blend.
3. Grill fish skin-side down for 4–5 minutes until skin is crispy and blackened. Flip carefully and cook 2–3 more minutes until flesh flakes easily with a fork.
4. Serve immediately with lemon wedges.

The magic here? That crackly, spice-crusted exterior gives way to buttery-soft fish—no fancy techniques required.

Tip: For extra smoky depth, add 1/4 tsp ground cumin to the seasoning mix.

Conclusion

With these 18 mouthwatering grilled sea bass recipes, summer just got tastier! Whether you’re craving bold flavors or simple elegance, there’s a dish here for every cook. Fire up the grill, try a few, and let us know your favorites in the comments. Don’t forget to share the love—pin this roundup for your next seafood feast!