Grilled Sea Bass with Charred Corn and Cilantro-Lime Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners because it comes together in under an hour and tastes like you spent all day cooking. Sea bass is naturally lean and packed with omega 3 fatty acids, so you're getting something truly nourishing on your plate. The beauty of this dish is how the charred corn brings out this incredible sweetness that perfectly complements the delicate fish, while the cilantro lime butter adds a bright, fresh finish. Everything gets ready at roughly the same time, which means minimal stress and maximum flavor. Trust me, once you nail this one, you'll be making it constantly.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- 591 mlfresh corn kernels(about 3 ears)
- 4 tablespoonsbutter(unsalted)
- 3 tablespoonsfresh cilantro(finely chopped)
- 1½lime(juiced)
- 2garlic cloves(minced)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ½red bell pepper(finely diced)
- 1shallot(minced)
- 1lemon(cut into wedges for serving)
Detail level
Instructions
- 1
Prepare the cilantro-lime butter by combining softened butter, fresh cilantro, minced garlic, lime juice, and a pinch of salt in a small bowl. Mix until well incorporated and set aside.
Tip: Make this butter up to 2 hours ahead and refrigerate for easier handling.
- 2
Pat the sea bass fillets dry with paper towels and brush both sides with olive oil. Season generously with kosher salt and black pepper on all surfaces.
Tip: Dry fish ensures better browning and crispier skin on the grill.
- 3
Preheat your grill to medium-high heat (around 400°F). Oil the grill grates well to prevent sticking.
Tip: Use a folded paper towel dipped in oil and tongs to safely oil hot grates.
- 4
Place corn kernels in a grill-safe skillet or grill basket with a drizzle of olive oil, diced red pepper, and minced shallot. Grill for 8-10 minutes, stirring occasionally, until kernels are lightly charred and tender.
Tip: The charring adds a delicious smoky depth to the corn.
- 5
Once corn is nearly done, place sea bass fillets skin-side down on the grill. Cook for 5-6 minutes without moving them, allowing the skin to crisp and char slightly.
Tip: Resist the urge to flip or move the fish—let it develop a flavorful crust.
- 6
Carefully flip the fillets and cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork. The fish is done when it reaches 145°F internally.
Tip: Cooking time varies by fillet thickness; thicker fillets may need 1-2 extra minutes per side.
- 7
Transfer grilled sea bass to serving plates and top each fillet with a generous dollop of cilantro-lime butter, allowing it to melt over the hot fish.
Tip: The warm fish will melt the butter into a glossy, flavorful sauce.
- 8
Spoon the charred corn mixture alongside the sea bass. Garnish with additional fresh cilantro and serve with lemon wedges for extra brightness.
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