lime seared sea bass

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 161.0
  • Total Fat: 2.6 g
  • Cholesterol: 53.5 mg
  • Sodium: 1,009.3 mg
  • Total Carbs: 7.6 g
  • Dietary Fiber: 0.2 g
  • Protein: 24.9 g

View full nutritional breakdown of lime seared sea bass calories by ingredient
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This grilled sea bass recipe yields a light, yet satisfying meal. This grilled sea bass recipe yields a light, yet satisfying meal.
Number of Servings: 4


    1/4 cup lime juice (fresh squeezed)
    1/4 cup honey
    1/4 cup mustard powder
    1/4 cup soy sauce
    4 portions sea bass approx 6-8 oz each


To prepare the marinade, use a gallon sized, food grade zipper bag.

Place the equal parts of honey, mustard powder, soy sauce, and lime juice into the bag. The ingredients can easily be mixed by squeezing them together inside the bag. Squeeze until a uniform consistency.

Place the sea bass into the bag & zip together after pushing out most of the air. For best results, move & flip the bag around to be sure the marinade covers all the sea bass at least once during marinating time.

Marinate for between 2 to eight hours. If you like a lot of flavor, like I do, marinate overnight.

Preheat grill until very hot (6 or 8 minutes on high). Be sure your grill is cleaned of debris from previous barbeques by using a grill brush on the cooking surface.

Use a marinade or soft bristled brush to brush canola oil on the grate. This helps to keep the fish from sticking.

Immediately place the sea bass portions onto the grill.
Allow to sear for 2 or 3 minutes & flip onto other side.

Expect the cooking time to vary depending on the thickness of the fish & heat of the grill. usually 6 or 8 minutes is great. DO NOT OVERCOOK!

This fish will flake apart in large pieces & is very juicy.

It is a mild to moderate fish. Orange roughy works well with this recipe, but is a little more difficult to flip. Try cooking it on a griddle.

I also usually use low sodium soy sauce. I make one portion by using only 1 teaspoon of each ingredient, 1 piece of fish, & a quart sized zipper bag.


Number of Servings: 4

Recipe submitted by SparkPeople user COCOAPUFFY.

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