Grilled Chilean Sea Bass with Lemon Basil Butter

There are many varieties of sea bass, but for this dish we are referring to Chilean Sea Bass (technically named Patagonian Toothfish). The flesh color is white and the meat has a rich, buttery flavor. Due to the oily content of this fish it can be prepared without much fuss in the oven, a saute pan on stovetop or even on the grill. I like to grill it on a professional grade grill pan so that the fish stays intact and does not fall through the grates while cooking. It’s simple to prepare, but delivers a gourmet flavor.
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes


Yield: 4 servings
  • 4 boneless, skinless chilean sea bass filets, 6 ounces each
  • sea salt & freshly ground black pepper to taste
  • 1/2 cup basil
  • 1/2 cup or 1 stick salted butter, room temperature
  • Juice & Zest of 1 Lemon
  • 2 tablespoons basil chiffonade for garnish


Step 1

Mix butter, basil, lemon juice & zest together. Season with salt & pepper. 

Step 2

Spread on a piece of parchment paper and roll into a log shape. Twist the ends so it can be sliced and saved for future use. Store in refrigerator for up to 5 days or 6 months in the freezer.

Step 3

Oil hot grill grates and grill sea bass on both sides for about 5 minutes (depending upon thickness of meat). 

Step 4

Fish should have some color, but not be burnt. The internal temp should read 145 degrees F and flesh should be opaque.

Step 5

Lightly spread (so that fish does not flake) one slice (about 1 T) of herbed butter on fish and garnish with basil chiffonade.


Think Out of the Ice Box: Try using the sauce recipe for the Soy Ginger Marinated SalmonSea Bass only needs to marinade for about 1/2 hour before cooking.