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


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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


  • 1Combine first 6 ingredients to make a yakitori marinade. Bring to a boil over medium heat.
  • 2While the marinade is heating, whisk together cornstarch and cold water.
  • 3Once marinade comes to a full boil, whisk in the cornstarch mixture and simmer until sauce thickens.
  • 4Let marinade cool.
  • 5Add mixture to sea bass, toss to coat and marinade for 3 hours.
  • 6Grill 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 ).
  • 7Flip fish over and grill for an additional 12-15mins (depending on thickness) until flesh flakes easily, basting regularly with retained yakitori marinade
  • 8Remove 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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