How would using a grill to grill Chilean sea bass work? Say 1 and a half inch thick filets at high heat on the grill (Medium cooked)? Would I wait for the flesh to turn chalky white on the side and then flip? Any estimations?
I have not had any issues with crumbling or falling apart when doing it on the grill. I tend to start out with the coals right high, sear for a bit, flip, sear, lower the coals to let it finish cooking.
Most cuts of sea bass will work spectacularly well on the grill. I cook it by touch, time and appearance...it's complicated to explain but I've cooked a lot of it back when I used to feature it regularly at the first kitchen I ran. I'd suggest a meat thermometer if you don't have a whole lot of experience. Many people err on the doner side to be safe but overcooking it really robs it of a lot of flavor and texture.