Grilled Cedar Plank Chilean Sea Bass Recipe (2024)

Published: May 29, 2021 · Modified: Mar 10, 2024 by Ginny Collins · This post may contain affiliate links · Leave a Comment

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!

🍽️ Why This Works

Delicious | This is an easy answer! It 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.

Simple | 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 want to grill this recipe, you can definitely cook it on the stove top using a cast iron skillet over medium-high heat. Add a tablespoon of olive oil or ghee and preheat the skillet before pan searing the fish. The heat from the skillet will sear the chilean sea bass fillets wonderfully!

If you do, make sure you keep the juices that collect in the skillet to pour over the fish before serving. That is PACKED with flavor. Add the juice from fresh lemons immediately before serving.

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 more mild, 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.

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