Grilled Sea Bass with Sweet Potato and Citrus Glaze
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 cooking. Sea bass is naturally rich in omega 3 fatty acids, which are wonderful for heart health, and the sweet potato adds a beautiful earthiness that complements the bright citrus glaze perfectly. The ginger and fresh orange juice create this incredible balance of sweet and savory that makes the whole dish feel special without any fussiness. It's simple enough for a Tuesday night but impressive enough to serve guests, and honestly, the hardest part is just getting the grill hot.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- 2 mediumsweet potatoes(cut into 1/2-inch wedges)
- 4 tablespoonsolive oil
- 237 mlfresh orange juice
- 1 tablespoonfresh ginger(minced)
- 2 tablespoonshoney
- 1 tablespoonsoy sauce
- 3garlic cloves(minced)
- 4 sprigsfresh thyme
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1lemon(cut into wedges for serving)
Detail level
Instructions
- 1
Preheat your grill or grill pan to medium-high heat. Pat the sea bass fillets dry with paper towels and season both sides generously with sea salt and black pepper.
Tip: Drying the fish ensures crispy skin when grilled. Don't season more than 10 minutes before cooking to prevent drawing out moisture.
- 2
Toss the sweet potato wedges with 2 tablespoons of olive oil, a pinch of salt, and pepper. Spread them on the grill grates and cook for 15-18 minutes, stirring every 4-5 minutes until golden and tender.
Tip: Start the sweet potatoes first as they take longer. You can also grill them in a grill basket to prevent pieces from falling through.
- 3
While the potatoes cook, make the glaze by combining orange juice, minced ginger, honey, soy sauce, and minced garlic in a small saucepan over medium heat. Simmer for 5 minutes until slightly reduced, then remove from heat.
Tip: The glaze should coat the back of a spoon lightly. If too thin, simmer an additional 2-3 minutes.
- 4
Once the sweet potatoes are nearly done, brush the grill grates with the remaining olive oil. Place sea bass fillets skin-side down on the grill and cook for 4-5 minutes without moving them.
Tip: Resist the urge to flip early. The skin will crisp up and naturally release from the grates when ready.
- 5
Carefully flip the sea bass fillets and cook for another 3-4 minutes on the flesh side. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Tip: Sea bass cooks quickly and can dry out easily, so watch carefully during the final minutes.
- 6
Transfer the grilled sea bass to a serving platter alongside the caramelized sweet potato wedges. Drizzle the citrus-ginger glaze over the fish and potatoes, then garnish with fresh thyme sprigs and lemon wedges.
Tip: Reserve a little glaze to pass on the side for those who want extra flavor.
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