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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:
1X
2X
3X
Adjust Servings
| 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
1
Clean and Dry the Fish
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.
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.
2
Prep the Fish for Grilling
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.
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.
3
Grill the Sea Bass
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.
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.
4
Make the Tomato Sauce
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.
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.
5
Blend the Aromatics
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.
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.
6
Finish the Sauce
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.
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.
7
Serve and Enjoy
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!
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:
Let the grilled sea bass cool completely before storing. Place it in an airtight container and keep it in the refrigerator for up to 2 days. For best flavor and texture, enjoy it as soon as possible.
Freezing:
You can freeze grilled sea bass, but the texture may change slightly. Wrap it tightly in foil or wax paper, then place in a freezer-safe bag. Freeze for up to 1 month. Thaw in the fridge overnight before reheating.
Reheating:
Oven: Preheat your oven to 300°F. Wrap the fish in foil and reheat for about 10 minutes, or until warmed through.
Stovetop: Reheat gently in a covered pan over low heat with a splash of water or broth to prevent drying out.
Avoid the microwave — it tends to make fish rubbery and unevenly heated.