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Garlic Lime Grilled Sea Bass

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 servings
Author Amee


  • 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.