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Keto Grilled Chilean Seabass with Herb Butter

Tantalize your taste buds with this luxurious Keto Grilled Chilean Seabass, accompanied by a rich, aromatic herb butter. Perfectly grilled to flaky tenderness, this dish offers a harmonious blend of flavors that brings fine dining to your keto lifestyle.
Course Dinner
Cuisine Seafood
Keyword Chilean Seabass Recipe, Herb Butter, Keto Grilled Seabass, Keto Seafood, low carb fish
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 380kcal

Equipment

  • Grill
  • Small bowl
  • Paper towels
  • Brush for oil
  • Fork

Ingredients

For the Seabass

  • 4 Chilean seabass fillets 6 ounces each (170 grams each)
  • 2 tbsp olive oil 30 ml
  • Salt and freshly ground black pepper to taste
  • 1 lemon sliced for garnish
  • Fresh parsley chopped for garnish

For the Herb Butter

  • ½ cup unsalted butter softened (113 grams)
  • 1 tbsp fresh parsley finely chopped (3.8 grams)
  • 1 tbsp fresh chives finely chopped (3.8 grams)
  • 1 tsp fresh thyme leaves 0.8 grams
  • 1 clove garlic minced
  • Salt and freshly ground black pepper to taste

Instructions

  • Preheat your grill to a medium-high heat, approximately 400°F (204°C).
  • Pat the seabass fillets dry with paper towels and brush both sides with olive oil. Season generously with salt and black pepper.
  • In a small bowl, combine the softened butter, chopped parsley, chives, thyme, and minced garlic. Season with salt and pepper to taste, and mix until well combined. Set aside at room temperature.
  • Place the seabass fillets on the grill, skin side down, and cook for about 5 minutes without moving them. This will help to create a nice sear and prevent sticking.
  • Carefully flip the fillets and continue to cook for an additional 4-5 minutes, or until the fish flakes easily with a fork.
  • Remove the seabass from the grill and immediately top each fillet with a generous dollop of the prepared herb butter.
  • Garnish with lemon slices and chopped parsley before serving.

Notes

Ensure your grill is clean and oiled before cooking to prevent the fish from sticking.
The fish is done when it reaches an internal temperature of 145°F (63°C).
If you do not have a grill, you can also cook the seabass in a grill pan over medium-high heat on the stove.
The herb butter can be made in advance and stored in the refrigerator. Bring to room temperature before using to ensure it melts beautifully over the warm fish.
For an even lower carb count, you can reduce the amount of herb butter used per serving.

Nutrition

Calories: 380kcal | Carbohydrates: 1g | Protein: 24g | Fat: 30g | Net Carbs: 1g