Grilled Blackened Sea Bass

Submitted by Marie

"Blackened sea bass done on the barbecue grill. It doesn't get any better than this! Catfish fillets can also be used."

 

• Ready In: 18mins
• Ingredients: 9
• Serves: 4

ingredients

• 2 teaspoons paprika
• 1 teaspoon garlic salt
• 1 teaspoon dried thyme leaves, crushed
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon ground red pepper
• 3 tablespoons butter
• 4 skinless sea bass (4 to 6 oz ea)
• lemon, halves
• fresh dill sprig (to garnish)

directions

1. Preheat barbecue grill.
2. Combine all seasonings in small bowl and mix well.
3. Melt butter in small saucepan over medium heat and pour into pie plate.
4. Dip sea bass into melted butter, evenly coating both sides.
5. Sprinkle both sides of sea bass with seasoning mixture.
6. Place on grill and cook covered for approximately 6 to 8 minutes or until it is blackened and flakes easily.
7. Turn halfway through grilling time.
8. Serve with lemon and garnish with dill sprigs.

Reviews

[Devin G.]

I didn't have skin on, so I used a fish basket. I thought the ratios were spot on, but I only used about half of the seasoning on 1lb filet and it seemed plenty. I turned mine about 5-6 minutes for a cut that was about 1.5 inches thick and it was absolutely perfect. Gas grill. Absolute perfection.

 

[Douglas G.]

This recipe is really good just as it is written. I went with 4 minutes per side. And it is great for fish tacos too. We did that with the leftovers on day 2. Five stars!

 

[Nancy Dunaway]

Delicious! The only thing I changed is olive oil for the butter. Simple, yet impressive.

 

[luv2runcook]

I needed a sea bass recipe that was simple, barbecued and would go with mango salsa. This recipe was perfect!!! I would not change a thing! The mango salsa was a perfect compliment. This is so easy and so impressively yummy! Marie, thanks for posting!

 

[Karen V.]

I don't typically write reviews... this deserved one. Beyond impressed/satisfied. Couldn't offer any adjustments (besides the fact I used my broiler instead of the grill). I cut the recipe down to 1 serving, used a freshly caught whole black seabass, followed to a T besies doubling up on the crushed red pepper since I love the kick. At first I had thought the topping wouldn't be enough but it was the perfect amount. A+++ from me - thank you for helping me totally enjoy my catch from beginning to end. (will recommend)