Recipe Collections
Lemon and Herb Grilled Chilean Sea Bass with Quinoa Pilaf
Original recipe: 4 servings · Prep: 15 min · Cook: 35 min · Total: 70 min
By PowerProteinPlates Editorial TeamPublished Apr 20, 2026 | Updated Oct 17, 2026
Mediterranean
70 mins
gluten-freeeasy-recipes
Lemon-and-herb-marinated Chilean sea bass grilled and served with quinoa, pepper and almond pilaf. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 35 minutes; additional elapsed time 20 minutes; total about 70 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
15 min
Cook
35 min
Total
70 min
Servings
4
Difficulty
easy
Cuisine
Mediterranean
Ingredients
Servings
4
- 4 Chilean sea bass fillets (6 oz each), skin on
- 2 tablespoons extra virgin olive oil
- 2 lemons (zested and juiced)
- 3 garlic cloves, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 cup quinoa, rinsed
- 2 cups low-sodium vegetable broth or water
- 1 medium red bell pepper, finely diced
- ¼ cup fresh parsley, chopped
- 2 tablespoons red onion, finely chopped
- ¼ cup toasted slivered almonds
- 1 tablespoon extra virgin olive oil (for pilaf)
- Salt and pepper to taste
Instructions
-
In a small bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, sea salt, and black pepper to create the flavorful marinade.
-
Place the Chilean sea bass fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for 15 minutes to infuse the flavors.
-
While the fish marinates, rinse quinoa thoroughly under cold water until the water runs clear.
-
In a medium saucepan, bring the vegetable broth or water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed and the quinoa is fluffy.
-
Turn off the heat and let the quinoa sit covered for 5 minutes. Fluff with a fork.
-
In a skillet over medium heat, warm 1 tablespoon of olive oil. Add red onion and diced red bell pepper; sauté for 3-4 minutes until softened.
-
Stir the sautéed vegetables, chopped parsley, and toasted slivered almonds into the cooked quinoa. Season with salt and pepper to taste. Keep warm.
-
Preheat the grill to medium-high heat and lightly oil the grates to prevent sticking.
-
Remove sea bass fillets from the marinade, letting excess drip off. Grill skin-side down for 5-7 minutes until the skin is crisp and the fish is nearly cooked through.
-
Carefully flip the fillets and grill the other side for 2-3 minutes until the fish flakes easily with a fork but remains moist. A thermometer in the thickest part should read 145 F (63 C).
-
Plate the grilled Chilean sea bass alongside a generous serving of quinoa pilaf. Garnish with additional lemon wedges and fresh herbs if desired.
-
Serve immediately.
Timing note
Allow for preparation, 15 minutes marinating, quinoa cooking and resting, vegetable sauteing, grill preheating and fish cooking.
Storage
Refrigerate promptly in covered containers for up to 3 days. Keep fish and quinoa separate where practical and reheat leftovers to 165 F (74 C).
Related Articles
Read related guides and practical cooking tips.
Recipe Collections
10 Snack Recipes with Nuts, Seeds or Legumes
More Recipes
Explore more recipes you may like.
Reviews
Rate this recipe and share a photo of your result.
No reviews yet.
Save this recipe
Log in to keep this recipe in your favorites.
Reset password Register