Entree: Antarctica – National Cuisine – Chilean Sea Bass Grilled (Grilled fillets of Chilean sea bass seasoned with lemon, butter, and coastal herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 8 min

Total 18 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 Chilean sea bass fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 1 tsp (6 g) coarse sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 3 tbsp (45 g) unsalted butter
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp (5 ml) lemon zest (from about 1 lemon)
- 2 cloves (0.21 oz (6 g)) garlic, minced
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tbsp (2 g) fresh thyme leaves
- 1 tbsp (15 ml) white wine or dry sherry (optional)
- Lemon wedges for serving

Show original ingredient measurements

- 4 Chilean sea bass fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 1 tsp (6 g) coarse sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 3 tbsp (45 g) unsalted butter
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp (5 ml) lemon zest (from about 1 lemon)
- 2 cloves (6 g) garlic, minced
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tbsp (2 g) fresh thyme leaves
- 1 tbsp (15 ml) white wine or dry sherry (optional)
- Lemon wedges for serving

Instructions

1. Pat the fillets dry and brush both sides with olive oil; season with sea salt and black pepper. Let rest at room temperature 10 minutes.
2. Heat a gas grill or grill pan over high heat until very hot. Lightly oil the grates or pan.
3. Place fillets on the grill, skin-side down if skin is present. Grill 3–4 minutes without moving to develop a crust.
4. Flip carefully and grill 2–4 more minutes until the fish registers 125–130°F (52–54°C) for medium, or until desired doneness.
5. While the fish cooks, melt butter in a small skillet over medium heat. Add garlic and sauté 30 seconds until fragrant. Stir in lemon juice, lemon zest, white wine if using, parsley, and thyme; remove from heat.
6. Transfer fillets to plates, spoon the lemon-herb butter over each portion, and serve with lemon wedges.