Ingredients:

  • 2 Sea Bass fillets, approx 6 oz (170g) each
  • 1 tbsp (15ml) Neutral oil
  • ½ tsp (3g) Kosher salt
  • ¼ tsp (1g) Black pepper
  • 4 tbsp (57g) Unsalted butter
  • 2 cloves (6g) Garlic, minced
  • 1 tbsp (15ml) Fresh lemon juice
  • 1 tbsp (4g) Fresh parsley, finely chopped

Instructions:

  1. Preheat the grill to medium high heat. Lightly oil the grates using a paper towel dipped in oil to prevent sticking. Note: Oiled grates act as a barrier
  2. Pat the sea bass fillets completely dry with paper towels. Season both sides with salt and pepper. Note: Dry fish equals better crust
  3. Place the fillets on the grill. Leave them undisturbed for 4-5 minutes until they release naturally and the bottom develops a golden brown crust.
  4. While the fish sears, melt the butter in a small saucepan over medium heat until foaming.
  5. Stir in minced garlic for 30 seconds. Remove from heat and stir in lemon juice and parsley. Note: Removing from heat stops the garlic from burning
  6. Flip the fillets. Immediately begin spooning the garlic butter over the fish every 60 seconds. Listen for the butter to sizzle on the hot fish.
  7. Remove the fish from the grill when the internal temperature reaches 135°F (57°C).
  8. Let the fillets rest on a warm plate for 3 minutes. Drizzle any remaining butter over the top.