This Grilled Chilean Sea Bass Recipe is one of the best seafood dishes we have ever grilled. That says a lot considering how much I grill. The flavors from the cedar plank and the light bourbon glaze are insanely good!
This grilled Chilean sea bass is flat-out scrumptious! I will not beat around the bush, as the flaky white fish is naturally sweet, but when paired with the bourbon glaze, it takes it to a whole new level! The texture is firm and juicy, similar to a large piece of cod.
There is a little bit of prep work in soaking the cedar plank and making the glaze, but once the fish is on the grill, it is virtually set-and-forget!
🐟 Ingredients
Chilean Sea Bass | This is the name that the ocean-going Antarctic Toothfish (or Patagonian Toothfish) is usually sold under. It’s a cold water fish found in the cold water region around Antarctica. Sea Bass sounds much more appetizing, right? These are commonly found in large, two inch thick filets in the grocery store. They can be a little pricey, but it is worth every last cent.
Bourbon Glaze | I am a huge fan of sweet glazes. In this case, the bourbon and brown sugar add the complex sweet taste that soak into the fish while it is on the cedar plank. This will be a very thin sauce, so you’ll brush it on a few times. If you want to temper the sweetness, add some juice from lemons.
🔥 Instructions
Step One: Combine all the ingredients for the glaze in a small sauce pan. Bring it to a boil and then turn it off. As it cools, the flavors will continue to combine.
Step Two: Set up the grill for direct heat to a medium high heat (about 400°F).
Step Three: Place a wet cedar plank on the grill. Remove the Chilean sea bass filet from the packaging and pat it dry with a paper towel before placing in on the plank. Sprinkle it with a pinch of salt and pepper.
Step Four: It will take about 14-15 minutes to completely cook. Check the internal temperature. When it hits about 130°F, brush the glaze on the fish. As this is a very thin glaze, I recommend brushing it a few times.
Step Five: Remove the cedar plank and the fish when it hits 145°F. You’ll see the fish start to flake a bit and the inside turns opaque.
❗ Expert Tips
There is no need to turn the filet over as it is cooking indirectly with the cedar plank as the buffer between the fish and flame.
After you grill these a few times, you’ll be able to tell when they are fully cooked just by looking at it. The meat will start flaking a little bit as shown in the photo below. Regardless, it is best to be safe and use a thermometer.
If you grill fairly often, buy a box of cedar planks. I picked up a two-pack at the Home Store and it was near $8. I found a box of 50 online for around $1 a piece – that was a huge savings!
Additions and Substitutions
If you don’t have lemon juice, consider adding a dash of white wine to temper the sweetness of the glaze.
If you want something a bit milder, you can even add a sprinkle of kosher salt and black pepper or even a few fresh herbs. That will really let the flavors of the Chilean sea bass shine through.
Serving Suggestions
This is a light dish, so I like to add some starches with a nice smoked baked potato or grilled sweet potato in foil. Of course, a nice vegetable side dish like the grilled roasted root vegetables or grilled carrots are great options.
Recipe FAQ
This is a deep sea fish and requires quite the extensive fishing boats and equipment. Add to that the luxurious taste and high demand in the United States, and the prices climb
This is a mild, white fish that comes in large filets. It tastes similar to cod, but has a lasting, buttery flavor. It doesn’t have a “fishy” taste which will attract those with a sensitive palate. Cooked properly, it is extremely tender and moist.
Cedar planks will absolutely burn without a few precautionary steps. Soak it in water first and it will delay the length of time before it catches fire. Let the flames die down on the grill before adding the plank. The coals provide the heat, so let the fire die down a bit first.
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Grilled Bourbon Glazed Cedar Plank Chilean Sea Bass
Equipment
- Grill
Ingredients
Chilean Sea Bass
- 1 lb Chilean Sea Bass
Bourbon Glaze
- ½ cup Bourbon
- ¼ cup Brown Sugar
- 1 tsp Honey
- 2 cloves Garlic minced
- 1 tbsp Soy Sauce
- 1 tsp Cider Vinegar
- Salt and Pepper
Instructions
Cedar Plank
- Soak cedar planks for 2-3 hours before grilling.
Bourbon Glaze
- Combine all ingredients into a small sauce pan and bring it to a boil. Remove from the heat and let it cool.
Grilling the Sea Bass
- Heat the grill to 400 degrees over direct heat.
- Place the sea bass on the wet cedar plank and cook for about 14 or 15 minutes. When the interior temperature reaches 130 degrees, baste it a few times with the glaze. The glaze will be very thin, so definitely brush it a few times.
- Remove the fish and the plank when the interior temperature reaches 145 degrees.
Notes
Nutrition
Ginny Collins is a passionate foodie and recipe creator of Savor and Savvy and Kitchenlaughter. Indoors she focuses on easy, quick recipes for busy families and kitchen basics. Outdoors, she focuses on backyard grilling and smoking to bring family and friends together. She is a lifelong learner who is always taking cooking classes on her travels overseas and stateside. Her work has been featured on MSN, Parade, Fox News, Yahoo, Cosmopolitan, Elle, and many local news outlets. She lives in Florida where you will find her outside on the water in her kayak, riding her bike on trails, and planning her next overseas adventure.
Laura says
I don’t have a cedar plank or a grill, do you think this recipe would be successful on stovetop?
Absolutely! You will lose a little bit of the cedar plank flavoring, but I would eat Chilean Sea Bass virtually any way it is cooked! It is THAT good!