Grilled Sea Bass with Okra
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 45 minutes start to finish. Sea bass is delicate and flaky, taking beautifully to the grill, while fresh okra becomes tender and slightly caramelized when cooked this way. Okra is packed with fiber and antioxidants, making this dish as nourishing as it is delicious. The combination of lemon, garlic, and thyme creates a bright Mediterranean flavor that feels fancy but requires minimal effort. Trust me, your family will be impressed.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- 1 poundfresh okra(whole pods)
- 6 tablespoonsextra virgin olive oil
- 2fresh lemon(zested and juiced)
- 3garlic cloves(minced)
- 2 tablespoonsfresh thyme(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 118 mlwhite wine(dry)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, about 400°F. While heating, pat the sea bass fillets dry with paper towels and season both sides with half the sea salt and black pepper.
Tip: Dry fish prevents sticking and helps achieve better browning on the grill.
- 2
Trim the stem ends off the okra pods and toss them in a bowl with 2 tablespoons of olive oil, salt, and pepper until evenly coated.
Tip: Smaller, younger okra pods tend to be more tender than larger ones.
- 3
In a small bowl, combine the minced garlic, lemon zest, fresh thyme, remaining 4 tablespoons of olive oil, and red pepper flakes to create an herb oil. Set aside.
Tip: Prepare this oil while the grill preheats to save time.
- 4
Place the okra directly on the grill grates in a single layer. Grill for 12-15 minutes, stirring every 3-4 minutes, until the pods are charred on multiple sides and tender when pierced with a fork.
Tip: Don't skip the stirring; it ensures even cooking and attractive charring.
- 5
Once the okra is nearly done, place the sea bass fillets skin-side down on a lightly oiled section of the grill. Grill for 5-6 minutes without moving them.
Tip: Resist the urge to flip early; the skin will release naturally when ready.
- 6
Carefully flip the fillets and grill for an additional 3-4 minutes until the flesh is opaque throughout and flakes easily with a fork.
Tip: The internal temperature should reach 145°F for food safety.
- 7
Transfer the grilled okra to a serving platter and arrange the sea bass fillets on top or alongside. Drizzle the warm herb oil over everything and finish with fresh lemon juice.
Tip: The warmth of the grilled fish will infuse the herb oil with even more flavor.
- 8
Serve immediately with crusty bread to soak up the delicious herb oil and pan juices.
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