Grilled Sea Bass with Radish and Citrus Butter
Prep
20 mins
Cook
15 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners because it comes together in just 35 minutes and tastes fancy enough to impress guests. Sea bass is naturally lean and packed with omega 3 fatty acids, making it as good for your heart as it is delicious. The bright citrus butter cuts through the richness of the fish beautifully, while the fresh radishes add a lovely peppery crunch that keeps things interesting. Best of all, there's minimal cleanup and almost everything cooks on the grill, so you're not spending hours in the kitchen.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- 12radishes(thinly sliced)
- 4 tablespoonsbutter(softened)
- 2lemon(zested and juiced)
- 3 tablespoonsfresh dill(chopped)
- 1shallot(minced)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2garlic clove(minced)
- 237 mlradish microgreens
- 59 mlwhite wine
Detail level
Instructions
- 1
Prepare the citrus butter by mixing softened butter with lemon zest, minced garlic, shallot, and fresh dill in a small bowl. Season with a pinch of sea salt and set aside.
Tip: Make this butter ahead of time and refrigerate it for easier handling.
- 2
Pat the sea bass fillets dry with paper towels and brush both sides with olive oil. Season generously with sea salt and black pepper.
Tip: Dry fish is essential for achieving a crispy skin when grilling.
- 3
Preheat your grill to medium-high heat (around 400°F). Oil the grill grates to prevent sticking.
- 4
Place sea bass fillets skin-side down on the grill and cook for 6-7 minutes without moving them, allowing the skin to crisp and char slightly.
Tip: Resist the urge to flip too early; the fish will release naturally when ready.
- 5
Carefully flip the fillets and cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork.
Tip: The internal temperature should reach 145°F for perfectly cooked fish.
- 6
While the fish cooks, toss the sliced radishes with a tablespoon of olive oil, white wine, lemon juice, and a pinch of sea salt in a bowl.
Tip: This quick radish mixture adds both color and a peppery crunch to the dish.
- 7
Transfer the grilled sea bass to serving plates and top each fillet with a generous dollop of the citrus butter, allowing it to melt over the hot fish.
Tip: The warm fish will melt the butter beautifully into a silky sauce.
- 8
Spoon the marinated radish slices over each fillet and garnish with fresh radish microgreens and additional chopped dill. Drizzle with any remaining pan juices.
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