Black Sea Bass on the BBQ


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My mom cooking fish came back to me. She spent hours in the kitchen. It wasn’t because she took a long time, but because of the side dishes that were served with the fish. They were fried and stuffed with chopped tomatoes, parsley, cilantro, garlic, and jalapeno if she made small fish. 

We would eat fried potatoes, cauliflower, and eggplant as the side dishes. These were the standard, must-have dishes. Sometimes I crave fried foods, but I mainly try to roast the vegetables in the oven, so they are healthier and have less oil. As for salad side dishes, my mom made parsley with tahini sauce, Bagdonas bi al tahini, and Salata Arabia.

I got a couple of freshly cleaned black snappers from the market to make this recipe. I decided to grill them on the bbq, and instead of stuffing them, I made the stuffing like my mom used to and then served it on top of the fish after it was done cooking. The final result was divine.

I grilled some eggplant on the side, served it over yogurt, and topped it with a garlicky, lemony sauce. (Link) The best part of making this recipe is that we could enjoy a delicious meal without spending hours in the kitchen. The entire meal only took 30 minutes to put together!

What is Black Sea Bass? 

Black sea bass is one of the most popular fish to buy from the market. Black sea bass is a white flesh fish that is relatively lean, firm, and meaty. The white flesh is delicate and mild in flavor. Black sea bass can be cooked in several ways, including pan frying, steaming, grilling, or baking. Since black sea bass is not a fatty fish, it is essential to be sure you don’t overcook black sea bass. If you can’t find black sea bass, people also substitute it with red snapper or grouper. 

How to Prepare the Fish?

To get the fish ready, I would give it a quick wash with cold water and salt. Then I would cut off the fins and rub some olive oil all over the fish. This is an essential step since the olive oil will prevent the fish from sticking to the grill. Once they are oiled, stuff them with lemon slices.

What Temperature Should You Cook Black Sea Bass to?

Black sea bass should be cooked until it reaches an internal temperature of 135 degrees. Once it has reached the temperature, remove it from the grill and let it rest for a few minutes. As it rests, the temperature will go up a few degrees and cook the fish even more. 

Other Ways to Cook, The Fish 

I love to make this recipe on the grill since it is super easy and involves minimal clean-up. All you need to do is scrub the grills with a grill brush. You could also cook the fish in the oven if you don’t want to start your bbq. You can also make the fish on a stove with a large, flat cast iron pan. 

Ingredient List


Scrub the fish with salt inside out, wash them with cold water, and pat dry them.
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Stuff them with sliced lemons and rub olive oil all over.
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Place them on hot bbq, do not flip them. Then cook for 10 minutes on one side, flip, then cook for another 10 minutes. Once they are done cooking, remove them from the grill and place them in a deep dish.
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In the meantime, it is time to make the sauce.
Add a couple of tablespoons of olive oil to a cast iron pan over high heat. Add the shallots and saute for 2 minutes. Then add the cherry tomatoes and all the dry spices, including cumin, coriander, paprika, Aleppo pepper, and salt. Let it cook for 7 minutes.
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Using a food processor, add the garlic, ginger, cilantro, and jalapeno, and process until you get a semi-fine texture.
Take out the mixture and place it in a bowl. Add in the olive oil, lemon zest, and lemon juice.
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Add the mixture to the pan with semi-cooked tomatoes. Let everything cook for about 2 minutes and wait until the sauce bubbles.
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Pour the sauce over the fish and enjoy!
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Adjust Servings
2 whole cleaned and scale black sea snapper
¼ cup olive oil
1 lemon (sliced thin)
For the sauce:
1 lbs cherry tomatoes (whole)
1 head garlic (about 15 cloves of garlic)
2 inches fresh ginger
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

Rana’s Notes!

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