Grilled Black Sea Bass is one of my favorite ways to serve fish — it’s light, flavorful, and incredibly simple to make. This Mediterranean-style version is inspired by my mom’s classic stuffed fish, but with a fresh, modern twist: no frying, no stuffing, just clean, bold flavors right off the grill.
Type of Cuisine:
Mediterranean
Prep Time: 15 minutes.
Cook Time: 20 minutes
How Many Servings?
2-4 servings
When I think back to my mom’s kitchen, I always remember the aroma of fresh fish cooking — a meal she took great care in preparing, often surrounded by a table full of flavorful sides. She would fry small fish stuffed with a bold mix of tomatoes, parsley, cilantro, garlic, and jalapeños — simple ingredients layered with love.
For this recipe, I drew inspiration from her flavors but gave it a lighter, Mediterranean twist. I picked up a few fresh Black Sea bass fish from the local market, skipped the deep frying, and grilled them on the BBQ for a smoky finish. Instead of stuffing the fish, I served that same classic tomato-herb mixture right on top — bright, zesty, and satisfying in every bite.
Ingredients
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Whole Black Sea Bass – cleaned, scaled, and ready for grilling
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Olive Oil – for brushing the fish before grilling
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Cherry Tomatoes – left whole for a juicy, burst-in-your-mouth texture
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Garlic (10 cloves) – adds bold, savory flavor
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Fresh Ginger – chopped, for warmth and depth
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Jalapeño – roughly chopped for a mild kick
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Shallots – diced for subtle sweetness
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Cilantro – washed and dried, adds brightness and freshness
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Cumin – earthy base note
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Coriander – citrusy and slightly sweet
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Smoked Paprika – for smokiness and color
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Aleppo Pepper – mild heat with a fruity finish
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Lemon Juice + Zest (from 4 lemons) – adds tang and vibrancy
What Is Black Sea Bass?
Black sea bass is a prized white-fleshed fish known for its firm, meaty texture and delicate, mild flavor. It’s relatively lean and incredibly versatile — you can pan-fry, steam, bake, or, as we’re doing here, grill it.
Because it’s not a fatty fish, it cooks quickly and can dry out if overdone. If you can’t find black sea bass, red snapper or grouper are great substitutes for this recipe.
Preparing the Sea Bass Fish
This quick prep gives you beautiful flavor and helps the fish grill evenly. Before grilling, it’s important to prep your fish properly:
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Rinse the fish under cold water with a pinch of salt to clean it thoroughly.
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Trim the fins if needed.
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Rub the skin with olive oil to help prevent sticking on the grill.
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For extra flavor, stuff the inside of the fish with a few thin lemon slices.
Ideal Cooking Temperature for Sea Bass
To ensure your sea bass fish stays tender and juicy, grill it until the internal temperature reaches 135°F.
Once it hits temperature, remove it from the grill and let it rest for a few minutes. The fish will continue to cook slightly during this time, resulting in perfectly flaky, moist meat.
Alternative Cooking Methods
While grilling brings a delicious smoky flavor and easy cleanup, this sea bass recipe is just as adaptable for indoor cooking.
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Bake It: Place the prepped fish in a baking dish and roast at 400°F for about 15–20 minutes, depending on its size.
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Pan-Sear It: Use a large cast-iron skillet over medium heat with a splash of olive oil. Cook for 4–5 minutes per side until the skin is crispy and the flesh flakes easily.
Tips for Grilling Sea Bass Without Sticking
Grilling delicate fish like sea bass can be tricky, but these tips will help you get beautiful results every time:
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Clean Your Grill: Start with clean grill grates. Use a grill brush to remove any old residue — this helps prevent sticking and off-flavors.
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Oil the Fish: Rub the fish lightly with olive oil before grilling. This not only prevents sticking but also promotes crisp, golden skin.
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Preheat the Grill: Always grill on a hot, preheated surface. A properly heated grill sears the fish quickly, making it less likely to stick.
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Don’t Flip Too Soon: Let the fish cook undisturbed for a few minutes. If you try to flip it too early, it may tear or stick. Wait until it naturally releases from the grill.
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Use a Thin Spatula: When it’s time to flip, use a thin, flat spatula to gently separate the fish from the grates.
What to Serve with Sea Bass Fish
Traditionally, we’d have fried potatoes, cauliflower, and eggplant alongside our fish—but these days, I often roast the veggies for a healthier take with just as much flavor.
For this meal, I grilled eggplant and served it over a bed of creamy yogurt, then topped it with a garlicky lemon sauce for that perfect tangy finish. A simple parsley-tahini salad, Salata Arabia, or even warm pita and olives would round things out beautifully.
Best of all? This whole spread came together in about 30 minutes, proving that nostalgic, nourishing meals don’t have to take all day.
Step-by-Step Instructions
Clean and Dry the Fish
Once clean, pat the fish dry with paper towels — this step is important for even grilling and to help prevent sticking.
Prep the Fish for Grilling
Next, stuff each fish with a few slices of fresh lemon. As the fish cooks, the lemon infuses it with a bright, citrusy aroma that pairs beautifully with the Mediterranean tomato sauce.
Grill the Sea Bass
Avoid flipping too often; once per side is usually enough. When the fish is cooked through, the skin will be crisp and the flesh will flake easily with a fork.
Carefully remove the fish from the grill and transfer to a serving platter.
Make the Tomato Sauce
Blend the Aromatics
Pulse a few times until the mixture forms a semi-fine paste — not too smooth, just enough to blend the flavors.
Finish the Sauce
Pour this mixture into the pan with the softened cherry tomatoes, stirring to combine. Let everything simmer together for about 2 minutes, just until the sauce starts to bubble and the flavors meld beautifully.
Serve and Enjoy
Tip: Cooking time may vary based on the size of your fish and your grill’s heat level, so keep an eye on doneness.
Serve with your favorite sides — rice, grilled vegetables, or a fresh salad — and enjoy every bite!
Experience the divine fusion of flavors with this BBQ Grilled Black Sea Bass Fish, served with a unique on-top stuffing made from fresh tomatoes and herbs.
Type of Cuisine:
Mediterranean
Prep Time: 15 minutes.
Cook Time: 20 minutes
How Many Servings?
2-4 servings
Ingredients:
| 2 whole cleaned and scale black sea snapper | |
| ¼ cup olive oil | |
| 1 lemon (sliced thin) |
For the sauce:
| 1 lb cherry tomatoes (whole) | |
| 1 head garlic (about 10 cloves of garlic) | |
| 1 tablespoon fresh ginger chopped | |
| 2 jalapeno (roughly chopped) | |
| 2 shallots (diced) | |
| 1 bunch cilantro (washed and dry) | |
| 2 teaspoons cumin | |
| 2 teaspoons coriander | |
| 2 teaspoons smoked paprika | |
| 2 teaspoons salt | |
| 1 teaspoon Aleppo pepper | |
| ¾ cup olive oil | |
| ¾ cup lemon juice plus zest of 4 lemons |
Preparation
Rinse the whole sea bass fish thoroughly under cold running water, both inside and out. Use a small amount of salt to help remove any residue or fishy odor. Once clean, pat the fish dry with paper towels — this step is important for even grilling and to help prevent sticking.
Use kitchen shears or a sharp knife to trim off the fins. Then, rub the entire fish generously with olive oil, including the inner cavity. This helps prevent sticking and adds rich flavor during grilling. Next, stuff each fish with a few slices of fresh lemon. As the fish cooks, the lemon infuses it with a bright, citrusy aroma that pairs beautifully with the Mediterranean tomato sauce.
Place the prepared sea bass fish on a preheated grill over medium heat. Let them cook undisturbed for about 8–10 minutes per side — this helps build a beautiful char and keeps the fish from sticking. Avoid flipping too often; once per side is usually enough. When the fish is cooked through, the skin will be crisp and the flesh will flake easily with a fork. Carefully remove the fish from the grill and transfer to a serving platter.
While the fish is grilling, start the sauce. Heat olive oil in a cast iron pan over high heat. Add the diced shallots and sauté for a couple of minutes until softened. Then toss in the cherry tomatoes and season with a blend of cumin, coriander, smoked paprika, Aleppo pepper, and salt. Let everything cook down for about 7 minutes until the tomatoes start to burst and the sauce thickens slightly.
In a food processor, combine the garlic, fresh ginger, jalapeño, and cilantro. Pulse a few times until the mixture forms a semi-fine paste — not too smooth, just enough to blend the flavors.
Transfer the herb paste to a bowl and stir in a generous drizzle of olive oil, the juice of 4 lemons, and the zest from those lemons. Pour this mixture into the pan with the softened cherry tomatoes, stirring to combine. Let everything simmer together for about 2 minutes, just until the sauce starts to bubble and the flavors meld beautifully.
Pour the warm tomato-herb sauce generously over the grilled sea bass and serve immediately. The vibrant sauce pairs perfectly with the smoky, tender fish for a truly satisfying Mediterranean-style meal. Tip: Cooking time may vary based on the size of your fish and your grill’s heat level, so keep an eye on doneness. Serve with your favorite sides — rice, grilled vegetables, or a fresh salad — and enjoy every bite!
Recipe Tips & Suggestions
Storing Leftovers:
Freezing:
Reheating:
Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.
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If you’ve tried this BBQ Grilled Black Sea Bass Fish recipe, I’d love to hear about your experience! Did you enjoy the fresh tomato-herb topping? How did the flavors blend for you? Leave your feedback in the comments below.