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A simple recipe for grilled Sea Bass made with fresh lime juice, garlic, and extra virgin olive oil. This quick and easy recipe can be prepared in less than 20 minutes! *Hamilton Beach provided this product for my review. All opinions are my own.
When Hamilton Beach reached out to me to test out their new indoor grill, I knew that it would be a great fit for me with all of the meal prep that we do each week. We usually grill on our Big Green Egg, but it takes time to fire it up and I liked the idea of having an easier option on busy days. I created a simple Garlic Lime Grilled Sea Bass recipe for this grilling post, because 1. We love a good white fish recipe and 2. I knew that it would take under 15 minutes to cook from start to finish. Quick and easy rocks!
Making your life and my life a little easier is what I’m all about here at Amee’s Savory Dish. It’s not about fancy here, y’all. I have plenty of blogging friends that tackle that niche and do it well. It’s about keeping healthy tasty, easy, and do-able that I’m concerned about. Of course, I throw in the occasional splurge, because…well…that’s how I roll. You’ve gotta live a little!
When I set up the grill, I was impressed at how easy it was to put together. Right out of the box, you just pop the inside grate on top and attach the lid and the bottom drip tray. There’s not much to the assembly, it’s pretty much ready to go.
The bottom drip tray slides in and out easily and can be thrown in the dishwasher. This is a big bonus in my book! I hate washing dishes.
There is one temperature control knob at the bottom right. This grill is a no-brainer to use, definitely user-friendly. If you’re someone that’s intimidated to use an outdoor grill, this is the grill for you. It’s safe (no flame flare-ups!) and simple. I almost lost my hair when I forgot to burp the green egg one time. Those of you that grill on an egg know what I’m talking about. Scared the crap out of me!! I never made that mistake twice.
For the fish, I used the “Sear” setting to cook this skin side of the fish for five minutes. Then, I reduced the heat to 375 degrees F. and flipped the fish over to cook the other side. I did brush a little olive oil on the grate first to make sure that the fish didn’t stick to the surface. Even though it says non-stick, I wanted to make sure that clean-up was a breeze. The coolest part about this grill is that all of the detachable parts can be thrown in the dishwasher. Most indoor grills are hand wash only. Honestly, I think you’ll get more life out of the top grate if you do hand wash it, but maybe it will hold up, wash after wash. Only time will tell on this feature.
It really is a great appliance, I’m definitely going to use it often for a grilled meal on-the-fly. If you are so excited about this grill and must get one ASAP, you can find them at Walmart.comWalmart.com.
Now onto this tasty sea bass recipe!
How To Quick Marinate Fish
I let the thawed fillets soak in the lime juice for a few minutes to soak in the flavor. Make sure that you don’t let them sit too long. Fish will actually start to “cook” in the citric acid and if it sits too long, it will actually start to change the proteins in the filet through a process called denaturation. All you need is a few minutes of marinating to let the garlic and lime flavors mingle.
Serve with your favorite side dish or slaw. Caribbean Lime Coleslaw works beautifully with this dish! Now all you need is a Skinny Mojito or ice-cold Corona and you’ll feel like you’re dining at a beach-side bistro!
When you need a flavorful meal in a hurry, give this Garlic Lime Grilled Sea Bass a try! Don’t forget to tag me on social media if you make this recipe!
Garlic Lime Grilled Sea Bass
- Four 4 oz skin-on sea bass filets fresh or thawed from frozen
- 1 tbsp extra virgin olive oil
- 2 cloves garlic minced
- 4 tbsp fresh lime juice
- 1 lime cut into quarters
- coarse sea salt to taste
- fresh chopped parsley for garnish
- olive oil spray for the grill
- Preheat grill to sear setting, or an outdoor grill to med-high
- Pour 1 tbsp lime juice over each filet
- Evenly spread garlic on top and sprinkle with sea salt
- Cover and place in the refrigerator for 5 minutes to allow juice to soak into the filets. (don't let them sit longer than this or they will begin to "cook" from the citric acid in the juice and you'll have ceviche instead.
- Grill fish, skin side down, for 5 minutes,
- Reduce grill heat to 375 degrees.
- Flip and cook 6-7 minutes more until fish flakes with a fork.
- Garnish with parsley and fresh lime.