Lime-Marinated Grilled Sea Bass

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.

Yield: 4 servings
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 138
  • Calories from fat: 31%
  • Fat: 4.7g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 21g
  • Carbohydrate: 1.4g
  • Fiber: 0.1g
  • Cholesterol: 47mg
  • Iron: 0.0mg
  • Sodium: 177mg
  • Calcium: 0.0mg

Ingredients

  • 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)
  • Cooking spray

Preparation

  1. 1. 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.
  2. 2. Prepare grill.
  3. 3. 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.
  4. 4. Place reserved marinade in a small saucepan, and bring to a boil; remove from heat. To serve, spoon hot marinade over fish.
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