Handheld Grilled Whole Black Sea Bass
What’s for dinner? We’ve partnered with the Massachusetts Division of Marine Fisheries and fourth-generation fishmonger Laura Foley Ramsden to bring you delicious inspiration for preparing local seafood.
One of the most popular recreational fish in Massachusetts, black sea bass are abundant around Cape Cod, Nantucket, and Martha’s Vineyard. Their light, sweet flavor makes them ideal for simple preparations—no heavy sauces needed. Whether you catch your own or buy them from a local fish market (ask them to scale and gut it for you), whole black sea bass delivers big flavor with minimal effort.
This handheld take on grilled fish is perfect for backyard cookouts or beachside dinners—wrapped in a warm tortilla or nestled in a lettuce leaf with a splash of lime and a swipe of hoisin sauce. Fresh, fun, and totally summer.
Ingredients
Serves 2–4
- 1–2 whole black sea bass, scaled and gutted (1 fish per 2 people)
- Olive oil
- Salt
- 1 lime (or lemon), quartered
- Warmed flour tortillas
- Bib lettuce leaves
- Hoisin sauce
- 2 scallions, chopped
Instructions
- Prep the Fish.
Use kitchen shears to trim off the fins, then score the fish with 2–3 shallow cuts on each side. Brush the entire fish with olive oil and sprinkle generously with salt. - Heat the Grill.
Oil the grates well to prevent sticking and preheat the grill to high heat. - Grill the Fish.
Place the fish directly on the hot grill. Cook for about 7–8 minutes per side, carefully flipping once, until the skin is crispy and the flesh flakes easily with a fork. Total time: ~15 minutes. - Finish and Serve.
Squeeze fresh lime or lemon juice over the fish. Use a fork to pull off chunks of meat and serve in warmed tortillas or lettuce cups with a smear of hoisin sauce and a sprinkle of chopped scallions.
Catch, Grill, Repeat
There’s something special about cooking a whole fish—especially when it’s one you caught yourself. This recipe keeps things casual and hands-on, letting the natural flavor of black sea bass shine.
Got a favorite way to serve grilled sea bass? Tell us in the comments or tag @OnTheWaterMagazine with your catch!
