Favorite recipe for grilled Chilean sea bass, paired with a garlic butter sauce for a dish that seamlessly blends classic flavors with contemporary cooking techniques.
2 Chilean sea bass fillets
2 tablespoons olive oil, divided
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 ½ teaspoons cracked black pepper, divided
3 tablespoons unsalted butter
3 garlic cloves, minced
1 tablespoon white wine vinegar
½ teaspoon red pepper flakes
1 teaspoon fresh lemon juice
Zest from ½ lemon
1 tablespoon capers
¼ cup finely chopped fresh parsley
Pat the fish dry and make small criss-cross cuts on the skin to prevent it from curling up during cooking. Brush the fish all over with 1 tablespoon of olive oil.
Combine the kosher salt, garlic powder, paprika, and ½ teaspoon pepper in a small bowl. Season the fish with the spice mixture.
Heat the grill (or a cast iron pan on the stovetop) over medium-high heat.
Place fish on the grill skin side-up and cook for 7 minutes. Flip the fish onto the other side and cook for 7 more minutes.
While the fish cooks, make the sauce: Melt the butter in another pan, and add the remaining black pepper, garlic, white wine vinegar, red pepper flakes, lemon juice and zest, and capers. Cook for 2 minutes, then remove from the heat.
Mix the parsley into the sauce, then allow the flavors to meld at room temperature for at least 2 minutes.
When done, remove the fish from the heat. Transfer fillets to a plate, skin side-down, and top generously with the garlic sauce. Serve immediately with additional lemon wedges.