Cognac Grilled Striped Sea Bass
Elevate your next seafood meal with this luxurious Cognac Grilled Striped Sea Bass recipe! Featuring tender, flaky fillets marinated in a fragrant blend of cognac, olive oil, lemon juice, garlic, and fresh herbs, this dish combines sophistication with simplicity. The fish is grilled to perfection, delivering a crispy, golden skin while keeping the inside moist and flavorful. A finishing brush of melted butter enhances its richness, making every bite irresistibly succulent. Served with lemon wedges for a bright citrus finish, this quick and easy seafood recipe is perfect for entertaining or an elegant weeknight dinner. Treat your guests to a gourmet grilling experience with a dish that’s as visually stunning as it is delicious. Keywords: grilled sea bass recipe, cognac marinade for fish, easy seafood dinner, elegant grilling recipe, crispy skin fish fillets.
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) Striped sea bass fillets
- 3 tablespoons Cognac
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 2 pieces Garlic cloves, minced
- 1 teaspoon Fresh thyme leaves
- 1 tablespoon Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Unsalted butter, melted
- 4 pieces Lemon wedges (for serving)
Instructions
In a medium mixing bowl, whisk together the cognac, olive oil, lemon juice, minced garlic, thyme leaves, parsley, salt, and black pepper to create the marinade.
Place the striped sea bass fillets in a large resealable plastic bag or shallow dish and pour the marinade over them. Gently coat the fillets, ensuring they are evenly covered.
Seal the bag or cover the dish with plastic wrap and let the fish marinate in the refrigerator for 30 minutes to 1 hour.
Preheat your grill to medium-high heat and oil the grates to prevent sticking.
Remove the sea bass from the marinade and let the excess marinade drip off. Discard the marinade.
Brush the fillets lightly with the melted butter for added flavor and moisture.
Place the fillets on the grill skin-side down and cook for 4-5 minutes, without moving them, to allow the skin to become crispy.
Carefully flip the fillets using a wide spatula and grill for an additional 3-5 minutes, or until the fish is opaque and flakes easily with a fork.
Remove the sea bass from the grill and let it rest for 2 minutes before serving.
Serve the grilled striped sea bass with lemon wedges on the side for an extra burst of citrus flavor.
Nutrition Facts
Calories |
361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 610 mg | 27% | |
| Total Carbohydrate | 10.5 g | 4% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 4.9 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 73 mg | 6% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 880 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
