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Grilled Black Sea Bass Fillets with Tarragon-Citrus Relish & Grilled Fennel

Grilled Black Sea Bass Fillets with Tarragon-Citrus Relish & Grilled Fennel

July 28, 2025

This grilled black sea bass is a celebration of bold Mediterranean flavors – bright citrus, briny capers, and the delicate anise of fresh tarragon – all brought together with the richness of high-phenolic extra virgin olive oil. The fish is marinated in a vibrant relish that doubles as a finishing sauce, then gently grilled over cedar planks to infuse subtle smokiness without overpowering its delicate flesh. Paired with charred fennel and a final drizzle of The Governor olive oil, this dish is equal parts elegant and effortless – perfect for warm evenings and outdoor tables.

Don't have black sea bass on hand? This recipe works great with other fish, like red snaper, grouper, fluke, or branzino.

Grilled Black Sea Bass Fillets with Tarragon-Citrus Relish & Grilled Fennel

Rated 5.0 stars by 3 users

Servings

4

This grilled black sea bass is a celebration of bold Mediterranean flavors — bright citrus, briny capers, and the delicate anise of fresh tarragon — all brought together with the richness of high-phenolic extra virgin olive oil. The fish is marinated in a vibrant relish that doubles as a finishing sauce, then gently grilled over cedar planks to infuse subtle smokiness without overpowering its delicate flesh. Paired with charred fennel and a final drizzle ofThe Governor, this dish is equal parts elegant and effortless — perfect for warm evenings and outdoor tables.

Image of Grilled Black Sea Bass Fillets with Tarragon-Citrus Relish & Grilled Fennel

Ingredients

For the Fish:

4 skin-on black bass fillets (6–8 oz each)
Cedar planks (soaked in water for at least 1 hour) or copper grilling mats

For the Tarragon-Citrus Relish / Marinade:

4 garlic cloves, finely minced
1 tbsp preserved lemon peel, finely chopped
Zest and juice of 1 lemon
Zest and juice of 1 lime
Zest and juice of 1 orange
1 tbsp capers, roughly chopped
2 tbsp chopped fresh tarragon
1 tbsp chopped fresh parsley
3 tbsp The Governor Premium Extra Virgin Olive Oil
Freshly ground black pepper, to taste
Red pepper flakes, to taste
Pinch of flaky sea salt (optional)

For the Grilled Fennel:

1 large fennel bulb, trimmed and sliced vertically into 1/2-inch wedges
2 tbsp olive oil
Salt and pepper
Fresh lemon juice (for finishing)

Directions

Make the Marinade:

In a medium bowl, whisk together the garlic, preserved lemon, citrus zest and juices, capers, tarragon, parsley, olive oil, black pepper, red pepper flakes, and salt if needed.

Marinate the Fish:

Place the black bass fillets in a shallow dish or zip-top bag. Pour the marinade over the fish, making sure fillets are well coated.

Refrigerate and marinate for 30 minutes to overnight.

Grill the Fennel:

While the fish marinates:
Toss fennel wedges with olive oil, salt, and pepper.
Grill over medium-low heat for 5–7 minutes per side, until tender and lightly charred.
Finish with a squeeze of fresh lemon juice.

Prepare the Fish:

Remove fish from the marinade and let excess drip off.
Transfer the leftover marinade to a small saucepan.

Grill the Fish:

Place fillets skin-side down on cedar planks or copper grilling mats over medium-high heat.
Cover the grill and cook for 7–10 minutes, depending on thickness, until the fish is opaque and cooked through. Do not flip.

Reduce the Relish:

While the fish grills, bring the reserved marinade to a rolling boil in the saucepan.
Simmer for 1 minute to slightly reduce and ensure it’s safe for serving.

Plate and Serve:

Arrange grilled fennel on plates.
Top with grilled black bass.
Spoon the warm, reduced relish over the fish
Finish with chopped fresh herbs and a drizzle of olive oil, and serve immediately.

Why we recommend "The Governor, Premium Edition"

The Governor, Premium Edition impresses with both its exquisite taste and high phenolic content. The pepper-y flavor is beautifully balanced with fruity and floral tasting notes, making it perfect for finishing, drizzling, and dipping, and adding robust flavor to any dish.

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