Grilled Sea Bass with Plantain and Charred Lime Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've spent all day in the kitchen. Grilled sea bass is naturally lean and packed with omega 3 fatty acids that support heart health, making this dish as nourishing as it is delicious. The caramelized plantains add a subtle sweetness that perfectly balances the charred lime butter, while fresh cilantro and thyme bring brightness throughout. What I love most is how simple it really is to execute, even if it impresses everyone at your table.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- 2ripe plantains(yellow with some black spots)
- 3lime(1 halved for grilling, 2 juiced)
- 6 tablespoonsunsalted butter(softened)
- 59 mlfresh cilantro(chopped)
- 3garlic cloves(minced)
- 3 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonsmoked paprika
- ⅛ teaspoonred chili flakes
- 4 sprigsfresh thyme
Detail level
Instructions
- 1
Peel the plantains and slice them lengthwise into quarter-inch strips. Toss with 1 tablespoon of olive oil, half the salt, and black pepper.
Tip: Choose plantains that are firm but not rock hard for best grilling results.
- 2
Pat the sea bass fillets dry with paper towels. Brush both sides with remaining olive oil and season evenly with salt, pepper, paprika, and chili flakes. Tuck fresh thyme sprigs under the skin.
Tip: Dry fish grills better and develops a crispier skin.
- 3
Preheat your grill to medium-high heat (about 400°F). Oil the grill grates well to prevent sticking.
Tip: Let your grill heat for at least 5-10 minutes before cooking.
- 4
Place plantain slices on the grill and cook for 4-5 minutes per side until golden brown with slight char marks. Transfer to a warm plate.
Tip: Don't move the plantains around too much; let them develop color before flipping.
- 5
Grill the halved limes cut-side down for 2-3 minutes until caramelized and charred. Set aside.
Tip: Charring the limes brings out their sweetness and mellows the acidity.
- 6
Place sea bass skin-side down on the grill. Cook for 5-6 minutes without moving, until the skin is crispy and releases easily from the grates.
Tip: The skin will naturally release when it's ready to flip.
- 7
Carefully flip the fillets and cook for another 3-4 minutes on the flesh side until the fish is cooked through and flakes easily with a fork.
Tip: Sea bass cooks quickly; watch carefully to avoid overcooking.
- 8
While fish cooks, whisk together softened butter, minced garlic, juice from 2 limes, chopped cilantro, and a pinch of salt and chili flakes to create the lime butter.
Tip: Make the butter sauce just before serving so it's warm and melts beautifully over the hot fish.
- 9
Arrange plantain slices on serving plates, top with grilled sea bass skin-side up, and spoon the lime butter over each fillet. Squeeze the charred limes over the top and garnish with extra cilantro.
Tip: Serve immediately while everything is still hot for the best flavor and texture.
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