Grilled Sea Bass with Charred Corn and Cilantro-Lime Butter

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 8

   Spoon the charred corn mixture alongside the sea bass. Garnish with additional fresh cilantro and serve with lemon wedges for extra brightness.