Grilled Chilean Sea Bass with Lemon Couscous Recipe

The splendor of cooking sea bass is the diverse alternatives you need to prepare this delicious fish. Grilled, pan-fried, broiled or baked. Chilean sea bass is a delicate fish and there’s no need to overpower it with heavy sauces. Chilean sea bass is a white fish wealthy with omega-three unsaturated oils. It has a large-flake texture but is slight in flavor. Absolutely scrumptious! The natural oils in the fish make it a clean-to-prepare dinner fish and it might not support up in case you overcook it a piece.

Grilled Chilean Sea Bass with Lemon Couscous Recipe
Grilled Chilean Sea Bass with Lemon Couscous Recipe


For the sea bass:

• 2 Chilean Sea Bass
• 4 Lemons, zested and squeezed
• 4 Garlic Cloves, minced
• 2/3 Cup Coconut Oil OR Pure Grapeseed Oil*
• 1-2 minced garlic cloves
• 1 Tablespoon Lemon Pepper
• 1/2 Teaspoon Real Sea Salt


Grate the zest off of the lemons and set the zest aside. Juice all of the lemons and place the juice in a medium-sized bowl. Add the grapeseed oil, garlic, lemon zest, lemon pepper, regular pepper, sea salt, and mix. Place the sea bass in the marinade, cover, and refrigerate. Allow the sea bass to marinade for at least 4 hours. *you can use olive oil as well

Grill, bake or sauté the sea bass. I prefer grilling. I simply lay the sea bass skin side down on the preheated grill on medium flame. Grill for about 7-15 minutes (it really depends on how large a piece of sea bass you have selected).

For the couscous:
• 1/2 lb. plain couscous
• finely grated zest of 1 lemon
• 10 fl. oz vegetable stock
• juice of 1/2 lemon
• 1-2 minced garlic cloves
• 4 tbsp. coconut oil or pure grapeseed oil
• bunch of flat-leaf parsley, chopped

Prepare the couscous while the fish is on the grill. Boil the vegetable stock and once at a rolling boil, turn the flame off and put the couscous, lemon zest, garlic chopped parsley, oil, cover and leave for 5 minutes. Once the couscous has absorbed all the liquid, fluff it up with a fork. Add more lemon juice or oil if needed.

Serve with a delicious summer salad of fresh grape tomatoes and English cucumber or a veggie salsa of grape tomatoes with fresh corn.

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