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

Sea bass is one of those fish that makes you feel fancy without trying too hard. It’s meaty, flavorful, and honestly hard to mess up if you follow a few simple steps. These ten recipes bring smoky, grilled vibes to your table, and trust me, your family will think you’ve been hiding a secret chef life from them.

1. Smoky Lemon Herb Grilled Sea Bass

Ingredients:

• 2 sea bass fillets (6 oz each)
• 2 tablespoons olive oil
• 1 lemon (juice and zest)
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh green onions for garnish

Instructions:

Step 1: Pat the sea bass fillets dry with a paper towel. This is my favorite part because it sounds so simple but it matters. Dry fish gets better grill marks and doesn’t stick as much.

If your fillets are super wet, they’ll steam instead of sear. Nobody wants that. Just a quick dab on both sides does the trick.

Step 2: Mix the olive oil, lemon juice, lemon zest, smoked paprika, thyme, rosemary, garlic powder, salt, and pepper in a small bowl. Smells amazing already, right?

Rub this all over both sides of the fish. Don’t be shy. Get it into every corner. Let it sit for about 10 minutes while your grill heats up.

This is where the smoky flavor starts building. The paprika is doing heavy lifting here.

Step 3: Preheat your grill to medium high heat, around 400°F. Oil the grates lightly so the fish doesn’t stick. I learned this the hard way.

Place the fillets skin side down first if they have skin. If not, just lay them gently on the grill. Close the lid and let them cook for about 4 minutes without moving them.

You’ll see the edges start to turn opaque. That’s your cue.

Step 4: Flip the fillets carefully using a wide spatula. Cook for another 3 to 4 minutes on the other side.

The fish should flake easily with a fork when it’s done. If it’s still translucent in the center, give it another minute. Too thick? Add a splash of water to the grill and close the lid to steam it gently.

Garnish with fresh green onions and serve hot over rice or greens.

2. Cedar Plank Smoked Sea Bass

Ingredients:

• 1 whole sea bass (about 2 lbs, cleaned and scaled)
• 1 cedar grilling plank (soaked in water for 2 hours)
• 3 tablespoons olive oil
• 2 teaspoons coarse sea salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 4 garlic cloves (sliced)
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

Step 1: Soak your cedar plank in water for at least 2 hours before grilling. I usually do this in the morning if I’m grilling at night.

The plank needs to be fully submerged. Weigh it down with a can if it floats. This step prevents the wood from catching fire on the grill and gives you that signature smoky cedar flavor.

Seriously, don’t skip this. Dry wood equals flames.

Step 2: Pat the whole sea bass dry inside and out. Make three diagonal slashes on each side of the fish with a sharp knife.

This helps the seasoning get inside and the fish cooks more evenly. Rub olive oil all over the fish, then season generously with salt, pepper, and smoked paprika.

Stuff the cavity with sliced garlic cloves. The garlic will perfume the fish from the inside. So good.

Step 3: Preheat your grill to medium heat, around 350°F. Place the soaked cedar plank directly on the grill grates and close the lid.

Let it heat for about 3 minutes until it starts to smoke lightly. Now place the seasoned sea bass on the plank. Close the lid again.

This is where the magic happens. The wood smoke infuses into the fish while it cooks.

Step 4: Let the fish cook for 20 to 25 minutes without opening the lid too much. Check it around the 20 minute mark.

The flesh should be opaque and flake easily near the backbone. If it’s still a bit raw in the thickest part, give it another 5 minutes.

Wondering if it’s overdone? Press gently on the thickest part. If it springs back, you’re golden. Garnish with cilantro and serve with lime wedges.

3. Spicy Cajun Grilled Sea Bass

Ingredients:

• 2 sea bass fillets (6 oz each)
• 2 tablespoons olive oil
• 1 tablespoon Cajun seasoning
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Diced tomatoes and fresh parsley for topping

Instructions:

Step 1: Pat the sea bass fillets dry. You know the drill by now. Dry fish is happy fish on the grill.

Brush both sides with olive oil. This helps the spices stick and adds moisture while grilling.

If you’re nervous about spice, start with less cayenne. You can always add more at the table.

Step 2: Combine the Cajun seasoning, smoked paprika, cayenne, garlic powder, onion powder, salt, and pepper in a small bowl. Mix it up.

Press this spice blend onto both sides of the fillets. Really pack it on there. The crust that forms is honestly the best part.

Let the seasoned fish rest for 10 minutes. This helps the flavors settle in.

Step 3: Heat your grill to high, around 450°F. Oil the grates well because that spice crust can stick.

Place the fillets on the grill and cook for 4 minutes without moving them. You want a nice charred crust forming on the bottom.

Resist the urge to flip early. Trust the process.

Step 4: Flip carefully and cook for another 3 to 4 minutes. The fish should be flaky and the spices should form a dark, crispy crust.

If it’s sticking, slide a thin spatula under gently. Sometimes a little char is okay. Top with diced tomatoes and parsley right before serving.

This is my go to when I want something with a kick.

4. Smoky Garlic Butter Sea Bass

Ingredients:

• 2 sea bass fillets (6 oz each)
• 3 tablespoons unsalted butter (melted)
• 4 garlic cloves (minced)
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley (chopped)
• Lemon slices for serving

Instructions:

Step 1: Melt the butter in a small saucepan over low heat. Add the minced garlic and cook for about 1 minute until fragrant.

Don’t let the garlic brown. Burned garlic tastes bitter and ruins everything. Just warm it gently.

Stir in the smoked paprika, salt, and pepper. Remove from heat.

Step 2: Pat the sea bass fillets dry and place them on a plate. Brush half of the garlic butter mixture generously over both sides.

Save the other half for basting while the fish cooks. This double butter situation is what makes this recipe so rich and delicious.

Let the fillets sit for about 5 minutes to soak up the flavors.

Step 3: Preheat your grill to medium high, around 400°F. Oil the grates lightly.

Place the fillets on the grill and cook for 4 minutes. Baste with more garlic butter halfway through. Yep, that’s it.

The butter will help the fish stay moist and add extra smoky garlic flavor with every brush.

Step 4: Flip the fillets and baste the top side again with the remaining butter. Cook for another 3 to 4 minutes.

The fish should flake easily and have a beautiful golden color. If it looks dry, add one more brush of butter.

Sprinkle with fresh parsley and serve with lemon slices. Honestly, easiest step.

5. Mediterranean Whole Grilled Sea Bass

Ingredients:

• 4 whole sea bass (about 1 lb each, cleaned)
• 1/4 cup olive oil
• 3 garlic cloves (minced)
• 1 lemon (sliced)
• 1/2 cup fresh parsley (chopped)
• 1/4 cup fresh dill (chopped)
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Breadcrumbs for topping

Instructions:

Step 1: Rinse the whole sea bass under cold water and pat them completely dry. Make three diagonal cuts on each side of each fish.

This helps the heat penetrate and the herbs infuse. Rub olive oil all over the fish, inside and out.

Season the cavity and outside with salt, pepper, and oregano. Don’t be stingy.

Step 2: Stuff each fish cavity with lemon slices, parsley, and dill. Pack it in there. The herbs will steam inside the fish and make it taste incredible.

Mix the minced garlic with a tablespoon of olive oil and brush it over the outside of the fish. Sprinkle breadcrumbs lightly over the top for a little crunch.

I make this every Sunday. It’s become a tradition.

Step 3: Preheat your grill to medium heat, about 375°F. Place the fish directly on the grill grates or use a fish basket if you have one.

Grill for 6 to 7 minutes per side. The skin will crisp up and the flesh will turn opaque.

Check the thickest part near the backbone. If it flakes, you’re done.

Step 4: Remove the fish carefully using a wide spatula. The skin might stick a little, but that’s normal.

Transfer to a serving platter and garnish with extra parsley and lemon wedges. Looks messy right now, trust the process.

This is one of those dishes that looks fancy but is surprisingly simple.

6. Honey Soy Smoked Sea Bass

Ingredients:

• 2 sea bass fillets (6 oz each)
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon smoked paprika
• 2 garlic cloves (minced)
• 1 teaspoon fresh ginger (grated)
• Green onions for garnish

Instructions:

Step 1: Whisk together soy sauce, honey, rice vinegar, sesame oil, smoked paprika, garlic, and ginger in a bowl. This is your marinade and glaze.

It’s sweet, salty, and smoky all at once. Pour half of it over the sea bass fillets in a shallow dish.

Flip the fillets to coat both sides. Let them marinate for 15 to 20 minutes in the fridge. Save the other half for glazing.

Step 2: Preheat your grill to medium high, around 425°F. Remove the fillets from the marinade and let the excess drip off.

Don’t worry if some of the garlic and ginger stick to the fish. That’s flavor. Oil your grill grates well because the honey can cause sticking.

Place the fillets on the grill skin side down if they have skin.

Step 3: Grill for 4 minutes without moving them. The honey will start to caramelize and create a beautiful glaze.

Brush the top of the fillets with the reserved marinade. This adds another layer of flavor and keeps things moist.

Flip carefully and cook for another 3 to 4 minutes.

Step 4: Brush the top side with more glaze one last time. The fish should be flaky and have a shiny, sticky coating.

If the glaze looks too dark, lower the heat slightly. Not sure when it’s done? Look for bubbles. Garnish with sliced green onions and serve over rice.

7. Chipotle Lime Grilled Sea Bass

Ingredients:

• 2 sea bass fillets (6 oz each)
• 2 tablespoons olive oil
• 2 chipotle peppers in adobo sauce (minced)
• 1 tablespoon adobo sauce from the can
• Juice of 2 limes
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh cilantro for garnish

Instructions:

Step 1: Mix the olive oil, minced chipotle peppers, adobo sauce, lime juice, smoked paprika, cumin, salt, and pepper in a bowl.

This marinade has some heat, so if you’re not into spicy food, use just one chipotle pepper. Taste it first.

Coat the sea bass fillets completely in the marinade. Let them sit for 10 to 15 minutes.

Step 2: Preheat your grill to medium high, around 400°F. The chipotle can burn easily, so watch your heat.

Oil the grates and place the fillets on the grill. You’ll hear that satisfying sizzle immediately.

Cook for 4 minutes on the first side. The smoky chipotle smell is incredible.

Step 3: Flip the fillets gently. The marinade creates a nice charred crust, but it can stick, so use a good spatula.

Cook for another 3 to 4 minutes. The lime juice helps keep the fish moist while the chipotle adds that smoky, spicy kick.

Pause here. Check the thickest part to make sure it’s opaque and flaky.

Step 4: Remove from the grill and squeeze a little extra lime juice over the top. This brightens everything up.

Garnish with fresh cilantro. Only have olive oil? That works. Wondering if you can skip the cumin? You can.

I learned this from my mom. She always added extra lime at the end.

8. Smoky Tomato Basil Grilled Sea Bass

Ingredients:

• 2 sea bass fillets (6 oz each)
• 2 tablespoons olive oil
• 1/2 cup cherry tomatoes (diced)
• 2 tablespoons fresh basil (chopped)
• 2 garlic cloves (minced)
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon balsamic vinegar

Instructions:

Step 1: Pat the sea bass fillets dry and brush both sides with olive oil. Season with smoked paprika, salt, and pepper.

Let the fillets rest while you prepare the topping. This gives the seasoning time to settle in.

In a small bowl, mix the diced tomatoes, basil, garlic, and balsamic vinegar. Set aside.

Step 2: Preheat your grill to medium high heat, around 400°F. Oil the grates well.

Place the seasoned fillets on the grill and cook for 4 minutes without moving them. You want those grill marks.

The smoked paprika will give the fish a beautiful color and smoky flavor.

Step 3: Flip the fillets carefully and cook for another 3 to 4 minutes. The fish should be almost done at this point.

Spoon the tomato basil mixture over the top of each fillet while they finish cooking. Let it warm through for about 1 minute.

The tomatoes will release their juices and create a fresh, tangy sauce.

Step 4: Remove from the grill and transfer to a serving plate. The tomato topping should be warm and fragrant.

Drizzle any extra tomato mixture from the bowl over the fish. Too thick? Add a splash of water.

This is my favorite part. The fresh basil and smoky fish combo is unbeatable.

9. Smoky Paprika and Brown Sugar Sea Bass

Ingredients:

• 2 sea bass fillets (6 oz each)
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

Step 1: Pat the sea bass fillets dry. You know why by now. Mix the brown sugar, smoked paprika, garlic powder, cayenne, salt, and pepper in a small bowl.

This rub is sweet and smoky with a little kick at the end. Rub olive oil over both sides of the fillets first.

Then press the spice rub onto the fish, coating it completely.

Step 2: Let the fillets sit for about 10 minutes while you heat the grill. The sugar needs time to dissolve slightly into the fish.

Preheat your grill to medium heat, around 375°F. Too hot and the sugar will burn before the fish cooks through.

Oil the grates lightly. The sugar can stick, so be generous.

Step 3: Place the fillets on the grill and cook for 4 to 5 minutes on the first side. The brown sugar will caramelize and form a crust.

Don’t flip too early. Let it develop that beautiful char. Smells amazing already, right?

If you see the sugar starting to blacken, lower the heat a bit.

Step 4: Flip the fillets and cook for another 3 to 4 minutes. The crust should be dark and slightly crispy.

The fish inside should be tender and flaky. Check the thickest part. If it’s still translucent, give it one more minute.

Serve immediately while the crust is still crispy. This is where it gets good.

10. Smoked Herb Butter Stuffed Sea Bass (Whole)

Ingredients:

• 1 whole sea bass (about 2 lbs, cleaned)
• 4 tablespoons unsalted butter (softened)
• 2 tablespoons fresh parsley (chopped)
• 1 tablespoon fresh thyme (chopped)
• 1 tablespoon fresh rosemary (chopped)
• 3 garlic cloves (minced)
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon (sliced)

Instructions:

Step 1: Mix the softened butter with parsley, thyme, rosemary, garlic, and smoked paprika in a bowl. This herb butter is the star of the show.

Rinse the whole sea bass and pat it completely dry inside and out. Make three diagonal slashes on each side.

Rub salt and pepper all over the fish, inside the cavity and on the skin.

Step 2: Stuff the cavity with lemon slices and about half of the herb butter. Really pack it in there.

The butter will melt and baste the fish from the inside while it cooks. Spread the remaining herb butter all over the outside of the fish.

Get it into the slashes you made. That’s where the flavor happens.

Step 3: Preheat your grill to medium heat, around 350°F. Place the fish on a piece of oiled aluminum foil or directly on the grates if you’re feeling confident.

Close the lid and cook for 10 minutes on the first side. The butter will start to bubble and the skin will crisp up.

Hold on. This is the longest part, but it’s worth it.

Step 4: Flip the fish carefully using two spatulas. Cook for another 8 to 10 minutes on the other side.

The flesh near the backbone should be opaque and flake easily when tested with a fork. If it’s still raw in the center, give it another 3 to 4 minutes.

Transfer to a platter and let it rest for 2 minutes before serving. Honestly, easiest step.

Final Words

You’re going to love this. The herb butter makes everything taste restaurant quality, and it’s so simple to put together. Give one of these recipes a try this week and let me know which one becomes your favorite. Drop a comment if you have questions or if you made any tweaks that worked for you.