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Close Proximity Smoked Chilean Sea Bass

by | Published Oct 15, 2021 | Last updated Nov 9, 2021 | 0 comments

Prep Time2 minsCook Time8 minsTotal Time10 minsYields2 Servings
This fish is the most delicious fish in the seas. Bonus, it is outstanding on the grill...especially with a little smoke! Chilean sea bass is a good fish for demonstrating Close Proximity Smoking, a technique created as a means of ensuring delicate fish such as this aren't completely overpowered by harsh wood smoke on the grill.
Nutrition Facts

Serving Size 1 filet

Servings 2


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%

Vitamin A 1%
Vitamin C 1%
Calcium 1%
Iron 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Directions

1

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.

2

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.

3

Fire up. Preheat the grill with the GrillGrates directly over hot flames or coals.

4

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.

5

Serve. Plate and serve immediately.

Ingredients

 2 6-8 ounce Chilean Sea Bass Filets
 2 tsp dried tarragon
 1 tbsp neutral cooking oil or mayonnaise
 4 oz hardwood or fruitwood pellets or wood chips

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