Perfectly Grilled Chilean Sea Bass with Lemon Butter

Grilled Chilean Sea Bass

Grilled Chilean Sea Bass with Champagne and Chive Beurre Blanc

Chilean sea bass is prized for its rich, buttery texture and firm, meaty flakes. It pairs beautifully with a silky white butter sauce and a touch of sparkling wine. This straightforward grilled preparation topped with a champagne and chive beurre blanc yields an elegant dish that’s quick enough for weeknights and impressive enough for dinner guests.

Grilled Chilean Sea Bass with Champagne and Chive Beurre Blanc

Preheat grill to 350°F

Serves 4

Prep time: 30 minutes

Ingredients

• 4 Chilean sea bass fillets, about 6 ounces each
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper, to taste
• 1 cup good-quality champagne (or dry sparkling wine)
• 1/4 pound (about 4 ounces) unsalted butter, softened and cut into pats
• 3 tablespoons finely chopped chives
• Lemon wedges, for serving

Directions

Start by patting the fillets dry. Rub each piece lightly with olive oil and season both sides with salt and pepper.

Heat the grill to medium, about 350°F. Place the fillets skin-side down if applicable, and grill for about 3 minutes per side, depending on thickness, until the fish is opaque and flakes easily with a fork. Remove from the heat and keep warm.

For the Champagne and Chive Beurre Blanc

In a small stainless-steel saucepan over medium-high heat, pour in the champagne and bring it to a simmer. Reduce the liquid until roughly one-quarter remains—this concentrates the flavor and removes most of the alcohol.

Reduce the heat to low and add the butter a few pats at a time, whisking continuously so the sauce emulsifies and becomes smooth and glossy. Once all the butter is incorporated, stir in the chopped chives and taste, seasoning with salt and pepper as needed.

To serve, spoon a few tablespoons of the warm beurre blanc over each fillet and finish with lemon wedges on the side for a bright contrast.

This dish pairs well with simple sides like roasted asparagus, sautéed spinach, or plain boiled potatoes to soak up the sauce.