Black Sea Bass and Striped Bass are true Bass. White Sea Bass is actually a type of fish called a Drum, which is not really a Bass. The nearly extinct, but very popular Chilean Sea Bass is actually a Patagonian Toothfish; not something you'd order off the menu. Giant Sea Bass are Groupers. Anyway, you get the idea. Those doing the eating really don't care too much about scientific names. If it tastes similar, cooks similar, and looks similar, they are Sea Bass. Now that's logic.
Sea Bass is great on the grill. Of course, the basic rules of grilling fish still apply. Start with a good, well oiled and cleaned grill. Once fish starts to stick it becomes problematic, especially fillets that don't hold together as well as steaks. Also, avoid overcooking your Sea Bass, making sure not to dry it out. Be aware that the fish will stick a little on the grill. Sea Bass has a mild, yet delicious flavor. Try not to overpower the natural property of the fish, though I do recommend at least a light brush of oil over the fish to hold the seasonings in place. The fish is done once the meat is completely opaque through the middle and flakes easily with a fork. This means that if you take a fork to the middle of the fish and lightly lift the meat apart it will have an even color all the way through and won't hold together.
Sea Bass is a great fish for many dishes. Grilled, it has a nice texture and wonderful flavor, making it perfect for everything from fish tacos to salads. Sea Bass is the fish equivalent to chicken breasts. If you really want something an extra lean fish, then look for the Black or Red Sea Bass. Either way, you can use Sea Bass as a meal by itself or as the meat in any of your favorite dishes.