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Smoked Chilean Sea Bass by Doug Scheiding

Difficulty 2/5
|
Prep time 5 mins

Cook time 40 mins
|
Serves 4-6

Hardwood Apple

Sea to grill has never tasted better thanks to Traeger Pro Doug Sheiding’s Smoked Chilean Sea Bass recipe. A lemon, garlic and herb marinade infuses the fish with a fresh and unbeatable taste that sets the tone for a smoky, buttery finish.

Ingredients

MARINADE

1/4 cup CANOLA OR GRAPESEED OIL

JUICE OF 1 LEMON

8 GARLIC CLOVES, CRUSHED

1 Tbsp FRESH OREGANO

1 Tbsp FRESH THYME

1 TSP TRAEGER Blackened SASKATCHEWAN RUB

CHILEAN SEA BASS

8 tbsp (1 stick) kerry gold butter

4 EA (6 OZ) FILLETS OF FRESH CHILEAN OR STRIPED SEA BASS, SKIN OFF

Preparation

For the Marinade: Combine all marinade ingredients in a large Ziploc bag and mix thoroughly.

Add the sea bass to the marinade and place in the refrigerator for 30 minutes turning at least once.

When ready to cook, set temperature to 325℉ and preheat, lid closed for 15 minutes.

Place the butter in a baking dish large enough for the fillets to lay flat and place on the grill for a few minutes to melt completely.

Remove the fish from the marinade and place on a clean, flat surface. Pour the marinade into the pan with the butter.

Season the fillets liberally with Traeger Chicken Rub then a lighter coat of Traeger Leinenkugel’s Rub. Place the fillets in the pan with the butter mixture and place back on the grill.

Cook the fillets for about 30 minutes gently basting once or twice with the hot butter mixture (try to keep the rub on the top of the fish).

Remove the fish from the grill when the internal temperature reaches 160℉.

Garnish with additional fresh thyme and lemon slices. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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