Grilled Yakitori Chilean Seabass

Brad Nichols


An inspired fusion of traditional Japanese BBQ Yakitori sauce with the buttery and succulent Sea Bass creates a wonderful and savory sweet taste explosion! I hope you like it!

For simplicity - the first 4 steps and 8 ingredients can be replaced by commercial Yakitori sauce/marinade available at your local Asian grocery saving time and effort!


★★★★★ 1 vote

3 Hr
20 Min


  • 1/2 c
  • 1/2 c
  • 1/4 c
    tamari soy sauce
  • 1/4 c
    soy sauce
  • 1 Tbsp
    distilled vinegar
  • 1 clove
    crushed garlic
  • 1 Tbsp
    corn starch
  • 1 Tbsp
    cold water
  • 1 1/2 lb
    chilean seabass
  • 1 bunch
    scallions - greens only - finely chopped
  • 1 Tbsp
    toasted sesame seeds

How to Make Grilled Yakitori Chilean Seabass


  1. Combine first 6 ingredients to make a yakitori marinade. Bring to a boil over medium heat.
  2. While the marinade is heating, whisk together cornstarch and cold water.
  3. Once marinade comes to a full boil, whisk in the cornstarch mixture and simmer until sauce thickens.
  4. Let marinade cool.
  5. Add mixture to sea bass, toss to coat and marinade for 3 hours.
  6. Grill sea bass for 2 minutes on one side, rotating each piece 90 degrees after 1 minute to create a cross-hatch pattern (turning the fish over after only 2 minutes prevents the filets from falling apart ).
  7. Flip fish over and grill for an additional 12-15mins (depending on thickness) until flesh flakes easily, basting regularly with retained yakitori marinade
  8. Remove from grill and lightly sprinkle sesame seeds and scallions over the fish before serving

Printable Recipe Card

About Grilled Yakitori Chilean Seabass

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Asian

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