Sea Bass about 2" thick

You can cook it in 8 to 20 minutes, depending on how much heat you're applying.  Get an instant read thermometer and cook to about 125-130 internal, then pull.  Check the temp now and then and you'll get a feel for how fast it's cooking.  You can adjust the heat to slow it down or speed it up, based on your time constraints and how you want the outside to cook.  Thick chucks of fish need to be flipped, don't flip it too early or it'll stick on the grill.  Mayo is a good release agent against sticking.  I generally only will flip fish once, unless it's something that holds together well like swordfish, mahi or tuna.