Grilled Sea Bass with Avocado Salsa and Citrus Butter
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just thirty minutes from start to finish. Grilled sea bass is wonderfully mild and delicate, and it pairs beautifully with a bright avocado salsa that brings both creaminess and fresh citrus notes to the plate. Avocados are packed with heart healthy monounsaturated fats that keep you satisfied, while the citrus butter adds a luxurious finish without much effort. What I love most is how simple the whole dish is, yet it tastes like something you'd order at a nice restaurant. The combination of flavors is vibrant and surprising, making any ordinary evening feel a bit special.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin on)
- 2ripe avocados(diced)
- 3 tablespoonsfresh lime juice
- 1red onion(finely diced)
- 237 mlfresh cilantro(chopped)
- 1jalapeño(minced, seeds removed)
- 4 tablespoonsbutter(softened)
- 1 tablespoonlemon zest
- 1 tablespoonfresh thyme(chopped)
- 2 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2garlic cloves(minced)
Detail level
Instructions
- 1
Prepare the citrus herb butter by mixing softened butter, lemon zest, fresh thyme, minced garlic, and a pinch of salt in a small bowl. Set aside.
Tip: Make the butter mixture ahead of time and refrigerate it for easier handling.
- 2
In a medium bowl, gently combine diced avocados, lime juice, red onion, cilantro, and jalapeño. Season with 1/4 teaspoon salt and a pinch of pepper. Taste and adjust seasoning. Set the salsa aside.
Tip: Add the avocado salsa just before serving to prevent browning; squeeze extra lime juice over it if making ahead.
- 3
Pat the sea bass fillets dry with paper towels, then brush both sides lightly with olive oil. Season the skin side and flesh side generously with sea salt and black pepper.
Tip: Dry fish skin is essential for achieving a crispy exterior on the grill.
- 4
Preheat your grill to medium-high heat (around 400°F). Lightly oil the grill grates to prevent sticking.
Tip: Use an oil-soaked paper towel held with tongs to clean and oil the grates just before cooking.
- 5
Place sea bass fillets skin-side down on the hot grill. Cook for 5-6 minutes without moving them, until the skin is crispy and releases easily from the grate.
Tip: Resist the urge to move the fish; letting it sit creates a beautiful crispy skin.
- 6
Gently flip the fillets and cook for another 3-4 minutes on the flesh side until the fish is opaque and flakes easily with a fork.
Tip: Use a thin metal spatula to flip carefully to avoid breaking the delicate fillets.
- 7
Transfer the grilled sea bass to a warm serving platter. Top each fillet with a generous spoonful of the avocado salsa.
Tip: Keep your platter warm by placing it near (not on) the grill while cooking.
- 8
Place a dollop of the lemon-herb butter on top of each fillet while the fish is still warm, allowing it to melt slightly. Serve immediately with lemon wedges on the side.
Tip: The warm fish will melt the butter beautifully, creating a luxurious sauce.
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