📖 Instructions

1. Prepare the Marinade: In a small bowl, whisk together olive oil, minced garlic, lemon juice, salt, and black pepper. This marinade infuses the fish with a delightful savory and tangy flavor.
2. Marinate the Sea Bass: Place the Chilean sea bass fillets in a shallow dish. Pour the marinade over the fish, ensuring each fillet is evenly coated. Cover the dish with plastic wrap and refrigerate for at least 30 minutes. For a richer flavor, marinate for up to 2 hours. I usually go for the 2 hour mark, really lets the flavor soak in nicely.
3. Preheat the Grill: Preheat your grill to medium-high heat, around 375°F (190°C). Make sure the grill grates are clean and lightly oiled to prevent sticking. I can't stress this enough, a clean grill is a happy grill, trust me on this one folks.
4. Grill the Sea Bass: Remove the sea bass fillets from the marinade and place them on the preheated grill, skin-side down if your fillets have skin. Grill for about 4-6 minutes on each side, or until the fish is cooked through and flakes easily with a fork. Use a spatula to carefully flip the fillets to avoid breaking them. Don't rush this, it's a delicate fish and needs to be handled with care.
5. Check for Doneness: The internal temperature of the fish should reach 145°F (63°C). A food thermometer is a great tool to ensure it's perfectly cooked. This is a simple trick my granny showed me, always works a charm.
6. Drizzle with Truffle Oil: Once the sea bass is grilled to perfection, remove it from the grill and place it on a serving platter. Drizzle generously with truffle oil. The truffle oil adds a luxurious, earthy aroma and flavor that complements the richness of the fish. You'll get the most amazing aroma filling your house right now!
7. Garnish and Serve: Garnish with freshly chopped parsley or chives for a pop of color and freshness. Serve immediately while it's hot and the flavors are at their peak. Maybe add a side of roasted vegetables or a light salad to make it a full meal!