If you can't find sea bass, substitute grouper since they're from the same family. Grouper fillets are not as thick, though, so you'll need to cut the grilling time.
1/4 cup dry vermouth or dry white wine
2 tablespoons fresh lime juice
2 tablespoons minced fresh cilantro
1 tablespoon low-sodium soy sauce
2 teaspoons olive oil
4 (4-ounce) sea bass fillets (1 inch thick)
How to Make It
Combine first 5 ingredients in a heavy-duty zip-top plastic bag; add fish fillets. Seal bag securely, and shake gently to coat fillets. Marinate in refrigerator 30 minutes.
Coat grill rack with cooking spray; place on grill over hot coals (400° to 500°). Remove fish from marinade, reserving marinade. Place fish fillets on rack; grill, covered, 4 to 5 minutes on each side or until fish flakes easily when tested with a fork.
Place reserved marinade in a small saucepan, and bring to a boil; remove from heat. To serve, spoon hot marinade over fish.