Grilled Stuffed Sea Bass

Grilled Stuffed Sea Bass – serves 2

One of the best ways to enjoy the flaky texture of this flavorful fish is to simply stuff it and grill it. Toss a couple of ears of corn, thickly sliced potatoes, or other vegetable and make a quick salad to complete this meal.


1 Tbsp vegetable oil, plus additional to brush on grill

1 1/2 – 2 lb. whole black sea bass, cleaned

Kosher salt

Freshly ground black pepper

1 bunch fresh cilantro

1 lime


Prep grill for medium-high heat. Brush the grate with oil.

Remove seeds from lime and slice thinly. Sprinkle bass with salt and pepper; inside and outside. Stuff bass with half of the lime slices and half of the cilantro. Use kitchen twine to tie bass closed, spacing ties 2” apart, to hold the fish together and make it easier to turn on the grill.

Grill until skin is crisp and charred and the flesh of the bottom fillet is opaque and flakes easily; 6-10 minutes. Slide a metal spatula beneath the fish and use tongs to support the top. Gently turn the fish to the other side and grill until the flesh on that side is opaque and flaky; another 6-10 minutes.

Line a platter with remaining lime and cilantro. Transfer bass to a cutting board to fillet (remove twine before filleting), then place fish on platter or place whole fish on platter then remove twine before serving.

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16 Hassey Street,
New Bedford, MA 02740
Phone. 508-997-0727
Fax. 508-990-8792

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