10 Smoky Grilled Sea Bass Recipes That Will Elevate Your BBQ Game

Like a maestro conducting a symphony, your grill can transform ordinary sea bass into extraordinary culinary masterpieces.

You’ve mastered the basics of grilling, but these 10 smoky sea bass recipes will catapult your BBQ skills into professional territory.

From cedar-planked fillets with citrus notes to exotic tandoori-style creations with cooling mint yogurt, each recipe offers a unique flavor profile that will impress even the most discerning guests.

The secrets to these mouthwatering dishes await in the following collection.

Citrus-Infused Cedar Plank Sea Bass With Herb Crust

This zesty sea bass recipe combines the earthy aroma of cedar with bright citrus flavors and a crispy herb crust, creating a perfectly smoky grilled seafood dish that’s both elegant and simple.

Ingredients:

• 2 cedar planks, soaked in water for 1 hour
• 2 sea bass fillets (6-8 oz each)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon, zested and sliced
• 1 orange, zested and sliced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions:

Step 1: Preheat grill to medium-high heat (375-400°F).

Step 2: In a small bowl, combine olive oil, garlic, lemon zest, orange zest, herbs, paprika, salt, and pepper to create herb crust mixture.

Step 3: Pat sea bass fillets dry and brush both sides with olive oil. Spread herb mixture evenly over the top of each fillet, pressing gently to adhere.

Step 4: Place prepared cedar planks on preheated grill until they begin to smoke slightly, about 3 minutes.

Step 5: Arrange citrus slices on planks and place sea bass fillets, herb side up, on top of citrus slices.

Step 6: Close grill lid and cook for 12-15 minutes until fish flakes easily with a fork and reaches internal temperature of 145°F.

Step 7: Carefully transfer planks to a serving platter and serve fish directly from the plank.

Nutrition:

• Calories: 285 per serving
• Protein: 32g
• Fat: 15g
• Carbohydrates: 5g
• Sodium: 380mg
• Fiber: 1g

Spicy Harissa and Honey Glazed Sea Bass

This smoky grilled sea bass combines the fiery kick of harissa with sweet honey for a perfectly balanced glaze that caramelizes beautifully on the grill, creating an irresistible crust.

Ingredients:

• 2 sea bass fillets (6-8 oz each)
• 2 tablespoons harissa paste
• 2 tablespoons honey
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon salt
• Fresh cilantro for garnish
• Lemon wedges for serving

Instructions:

Step 1: In a small bowl, mix harissa paste, honey, olive oil, minced garlic, lemon juice, cumin, smoked paprika, and salt until well combined to form the glaze.

Step 2: Pat the sea bass fillets dry with paper towels and place in a shallow dish. Brush half the glaze over both sides of the fish and let marinate for 15-20 minutes.

Step 3: Preheat grill to medium-high heat (around 400°F). Oil the grates well to prevent sticking.

Step 4: Place fish on the grill skin-side down and cook for 4-5 minutes until the skin is crisp.

Step 5: Carefully flip the fillets and brush with remaining glaze. Cook for another 3-4 minutes until fish is opaque and flakes easily.

Step 6: Remove from grill, garnish with fresh cilantro and serve immediately with lemon wedges.

Nutrition:

• Calories: 285 per serving
• Protein: 32g
• Fat: 12g
• Carbohydrates: 15g
• Sodium: 420mg
• Sugar: 13g

Turmeric and Coconut Milk Marinated Sea Bass

This aromatic sea bass marinated in turmeric and coconut milk delivers a tender, flaky fish with subtle smoky flavors when grilled to perfection. The tropical notes create a memorable dining experience.

Ingredients:

• 2 sea bass fillets (6-8 oz each)
• 1 cup coconut milk
• 2 teaspoons ground turmeric
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon lemon juice
• 1 teaspoon ground coriander
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper
• Salt and black pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish
• Lemon wedges for serving

Instructions:

Step 1: In a bowl, whisk together coconut milk, turmeric, garlic, ginger, lemon juice, coriander, cumin, cayenne, salt, and pepper.

Step 2: Place sea bass fillets in a shallow dish, pour the marinade over them, ensuring they’re fully coated. Cover and refrigerate for 2-4 hours.

Step 3: Preheat grill to medium-high heat. Oil the grates to prevent sticking.

Step 4: Remove fish from marinade, patting off excess. Brush with olive oil.

Step 5: Grill sea bass for 4-5 minutes per side until fish flakes easily with a fork and has nice grill marks.

Step 6: Transfer to serving plates, garnish with fresh cilantro and serve with lemon wedges.

Nutrition:

• Calories: 285 per serving
• Protein: 24g
• Fat: 18g
• Carbohydrates: 6g
• Sodium: 160mg
• Fiber: 1g

Smoky Paprika and Garlic Butter Sea Bass

This sea bass recipe combines the rich smokiness of paprika with aromatic garlic butter for a mouthwatering grilled dish that’s both impressive and easy to prepare.

Ingredients:

• 2 sea bass fillets (about 6 oz each)
• 2 tablespoons unsalted butter, softened
• 3 garlic cloves, minced
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon cayenne pepper (optional)
• 1 tablespoon olive oil
• 1 lemon, half juiced and half sliced
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Instructions:

Step 1: In a small bowl, combine softened butter, minced garlic, smoked paprika, cumin, cayenne (if using), and a pinch of salt. Mix until well blended.

Step 2: Pat the sea bass fillets dry with paper towels and score the skin side with 3-4 shallow cuts. Brush both sides with olive oil and season with salt and pepper.

Step 3: Preheat grill to medium-high heat (about 400°F). Oil the grates to prevent sticking.

Step 4: Place fish skin-side down on the grill and cook for 4-5 minutes until skin is crispy.

Step 5: Carefully flip and spread the paprika-garlic butter mixture on top. Grill for another 3-4 minutes until fish flakes easily.

Step 6: Remove from grill, drizzle with fresh lemon juice and garnish with parsley and lemon slices.

Nutrition:

• Calories: 285 per serving
• Protein: 24g
• Fat: 20g
• Carbohydrates: 3g
• Sodium: 320mg
• Fiber: 1g

Lemon-Herb Stuffed Sea Bass With Grilled Vegetables

This smoky grilled sea bass is stuffed with fresh herbs and lemon, then grilled alongside seasonal vegetables for a light yet satisfying meal packed with Mediterranean flavors.

Ingredients:

• 2 whole sea bass (1-1.5 lbs each), cleaned and scaled
• 4 lemons (2 sliced, 2 for juice)
• 1/4 cup fresh parsley, chopped
• 3 tablespoons fresh dill, chopped
• 4 garlic cloves, minced
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 red onion, cut into wedges
• Salt and pepper to taste

Instructions:

Step 1: Preheat grill to medium-high heat (about 400°F). Pat sea bass dry with paper towels and score the skin diagonally on both sides.

Step 2: In a small bowl, combine parsley, dill, garlic, lemon juice from 1 lemon, 2 tablespoons olive oil, salt, and pepper. Stuff each fish cavity with the herb mixture and 2-3 lemon slices.

Step 3: Toss vegetables with remaining olive oil, smoked paprika, salt, and pepper. Place in a grill basket or on a piece of foil.

Step 4: Brush fish with olive oil and season with salt and pepper. Place fish and vegetables on the grill.

Step 5: Grill vegetables for 10-12 minutes until tender, turning occasionally. Grill fish for 5-6 minutes per side until skin is crispy and flesh is opaque.

Step 6: Serve fish with grilled vegetables and remaining lemon wedges.

Nutrition:

• Calories: 320 per serving
• Protein: 38g
• Fat: 14g
• Carbohydrates: 12g
• Fiber: 3g
• Sodium: 410mg

Maple and Soy Glazed Sea Bass Skewers

These smoky, sweet-savory sea bass skewers make an impressive yet simple grilled dish. The maple-soy glaze caramelizes beautifully, creating a delicious crust while keeping the fish moist and tender.

Ingredients:

• 1.5 pounds sea bass fillets, cut into 2-inch cubes
• 3 tablespoons maple syrup
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon black pepper
• 2 green onions, chopped
• 1 lemon, cut into wedges
• Wooden skewers, soaked in water for 30 minutes

Instructions:

Step 1: In a bowl, whisk together maple syrup, soy sauce, ginger, garlic, olive oil, smoked paprika, and black pepper to create the glaze.

Step 2: Place sea bass cubes in a shallow dish and pour ⅔ of the glaze over them. Gently toss to coat. Marinate for 20-30 minutes in the refrigerator.

Step 3: Thread marinated sea bass onto pre-soaked wooden skewers, leaving small spaces between pieces.

Step 4: Preheat grill to medium-high heat (about 400°F). Oil the grates to prevent sticking.

Step 5: Grill skewers for 2-3 minutes per side, or until fish is opaque and flakes easily.

Step 6: During the last minute of cooking, brush remaining glaze onto skewers.

Step 7: Garnish with chopped green onions and serve with lemon wedges.

Nutrition:

• Calories: 210 per serving
• Protein: 28g
• Carbohydrates: 9g
• Fat: 7g
• Sodium: 380mg
• Serves: 4

Mediterranean Herb and Olive Oil Sea Bass Parcels

These Mediterranean-inspired sea bass parcels lock in moisture and flavor with herbs, olive oil, and lemon. The foil pouches create a perfect steaming environment for delicate fish.

Ingredients:

• 4 sea bass fillets (about 6 oz each)
• 4 tablespoons extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 2 lemons (1 sliced, 1 for juice)
• 2 tablespoons fresh oregano, chopped
• 2 tablespoons fresh thyme leaves
• 2 tablespoons fresh parsley, chopped
• 1 cup mixed olives, pitted and halved
• 1 pint cherry tomatoes, halved
• Salt and pepper to taste
• 4 sheets of aluminum foil (12×12 inches)

Instructions:

Step 1: Preheat grill to medium-high heat (around 400°F). Lay out four aluminum foil sheets.

Step 2: Place each sea bass fillet on a foil sheet. Season with salt and pepper.

Step 3: Distribute garlic, herbs, olives, and tomatoes evenly around each fillet. Drizzle with olive oil and squeeze fresh lemon juice over each. Place 2-3 lemon slices on top.

Step 4: Fold foil over fish and seal edges tightly to create parcels, leaving some space above the fish for steam.

Step 5: Place parcels on grill, close lid, and cook for 12-15 minutes until fish flakes easily with a fork.

Step 6: Carefully open parcels (watch for hot steam), transfer to plates and serve with extra herbs on top.

Nutrition:

• Calories: 320 per serving
• Protein: 28g
• Fat: 19g (mostly healthy fats)
• Carbohydrates: 6g
• Sodium: 310mg
• Omega-3 fatty acids: 1.2g

Tandoori-Style Sea Bass With Mint Yogurt Sauce

This aromatic tandoori-style sea bass combines warming spices with cooling mint yogurt for a perfect balance of flavors. The charred edges and tender flesh create a memorable dish that’s surprisingly simple to prepare.

Ingredients:

• 4 sea bass fillets (6oz each)
• 2 tablespoons vegetable oil
• 2 tablespoons tandoori spice blend
• 1 tablespoon ginger paste
• 2 garlic cloves, minced
• 1 tablespoon lemon juice
• 1 cup Greek yogurt, divided
• ¼ cup fresh mint leaves, chopped
• 1 cucumber, grated and drained
• ½ teaspoon ground cumin
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

Step 1: In a bowl, mix ¼ cup yogurt, tandoori spice, ginger paste, garlic, lemon juice, and 1 tablespoon oil. Pat sea bass fillets dry, then coat with marinade. Refrigerate for 30 minutes.

Step 2: Meanwhile, prepare mint sauce by combining remaining yogurt, chopped mint, cucumber, cumin, salt, and pepper. Refrigerate until serving.

Step 3: Preheat grill to medium-high heat. Brush grates with remaining oil.

Step 4: Grill sea bass for 3-4 minutes per side until fish flakes easily and reaches 145°F internal temperature.

Step 5: Serve fillets immediately with mint yogurt sauce and lemon wedges.

Nutrition:

• Calories: 290 per serving
• Protein: 34g
• Fat: 12g
• Carbohydrates: 8g
• Sodium: 340mg
• Fiber: 1g

Five-Spice and Ginger Grilled Sea Bass With Scallions

This aromatic sea bass infuses Chinese five-spice powder with fresh ginger and charred scallions, creating a smoky dish with complex flavors perfect for summer grilling.

Ingredients:

• 4 sea bass fillets (6 oz each)
• 2 tablespoons vegetable oil
• 1 tablespoon Chinese five-spice powder
• 2 tablespoons fresh ginger, minced
• 3 garlic cloves, minced
• 1 bunch scallions, trimmed
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• ¼ teaspoon black pepper
• 1 lemon, cut into wedges for serving

Instructions:

Step 1: In a small bowl, combine five-spice powder, minced ginger, garlic, soy sauce, honey, rice vinegar, and black pepper to create a marinade.

Step 2: Place sea bass fillets in a shallow dish and pour marinade over them, coating evenly. Cover and refrigerate for 30 minutes.

Step 3: Preheat grill to medium-high heat. Oil the grates to prevent sticking.

Step 4: Remove fish from marinade, reserving the liquid. Place fillets on grill, skin-side down, and cook for 4-5 minutes.

Step 5: Carefully flip fillets and grill for another 3-4 minutes until fish flakes easily with a fork.

Step 6: Toss scallions with 1 tablespoon oil and place on grill for the last 2 minutes, turning occasionally until lightly charred.

Step 7: Serve fish topped with grilled scallions and drizzle with reserved marinade that has been briefly heated in a small pan.

Nutrition:

• Calories: 285 per serving
• Protein: 32g
• Fat: 12g
• Carbohydrates: 9g
• Fiber: 1g
• Sodium: 580mg

Pomegranate Molasses and Za’atar Sea Bass

This Middle Eastern-inspired sea bass combines the tangy sweetness of pomegranate molasses with aromatic za’atar spice blend, creating a perfectly smoky grilled fish with exotic flavors.

Ingredients:

• 2 sea bass fillets (about 6 oz each)
• 2 tablespoons pomegranate molasses
• 2 tablespoons za’atar spice blend
• 2 tablespoons olive oil
• 1 lemon, half juiced and half sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh mint, chopped
• 1 tablespoon fresh parsley, chopped
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• Pomegranate seeds for garnish (optional)

Instructions:

Step 1: In a bowl, mix pomegranate molasses, za’atar, olive oil, lemon juice, garlic, half the herbs, salt, and pepper to create a marinade.

Step 2: Place sea bass fillets in a shallow dish and coat thoroughly with the marinade. Cover and refrigerate for 30 minutes to 1 hour.

Step 3: Preheat grill to medium-high heat (about 400°F). Oil the grates to prevent sticking.

Step 4: Place sea bass skin-side down on the grill and cook for 4-5 minutes until the skin is crispy.

Step 5: Carefully flip and cook for another 3-4 minutes until fish flakes easily with a fork.

Step 6: Transfer to serving plates, garnish with remaining herbs, lemon slices, and pomegranate seeds if using.

Nutrition:

• Calories: 285 per serving
• Protein: 24g
• Fat: 16g
• Carbohydrates: 10g
• Fiber: 2g
• Sugar: 7g
• Sodium: 390mg

Final Thoughts

You’ve now mastered the art of transforming ordinary sea bass into mouthwatering masterpieces that’ll have your guests begging for seconds.

These ten recipes aren’t just meals; they’re your ticket to BBQ stardom.

From cedar plank perfection to exotic tandoori flavors, each technique adds another arrow to your culinary quiver.

Don’t just grill—elevate, experiment, and embrace the smoky symphony that makes sea bass truly exceptional.