Close Proximity Smoked Chilean Sea Bass
Serving Size 1 filet
- Amount Per Serving
- Calories 258
- % Daily Value *
- Total Fat 21g33%
- Saturated Fat 41g205%
- Trans Fat 0g
- Cholesterol 7mg3%
- Sodium 0mg
- Potassium 18mg1%
- Total Carbohydrate 0g
- Dietary Fiber 0g
- Sugars 0g
- Protein 49g98%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Prep. Remove the skin from the sea bass. When cooking fish hot and fast, leaving on the skin makes it a crispy treat. But some skin is too thick to crisp, especially if it is not in contact with metal. So for this technique, the skin must go.
Lightly salt the fish and sprinkle on the tarragon. If you wish, paint the fish with oil or mayonnaise. This helps keep it from sticking. Yes, mayonnaise. It is mostly oil and surprisingly it does not change the flavor of the fish.
Fire up. Preheat the grill with the GrillGrates directly over hot flames or coals.
Cook. Toss the wood into the valleys of the GrillGrates directly below where the fish will sit. It should start smoldering quickly. Place the fish directly over the smoke and close the lid. After no more than 4 minutes, flip the fish. The underside should have dark grill marks and golden color from the smoke. Cook another 4 minutes and test the internal temp. Take the fish off when the internal temp is between 125°F and 135°F.
Serve. Plate and serve immediately.