Smoked Chilean Sea Bass By Doug Scheiding

Steps

• 1

  Make the marinade: In a large resealable bag, combine the canola oil, lemon juice, garlic, oregano, thyme, and Traeger Blackened Saskatchewan Rub. Mix thoroughly.

  Ingredients

  • 1/4 Cup canola or grapeseed oil

  •  Juice of 1 large lemon

  • 8 Clove garlic, smashed

  • 1 Tablespoon fresh oregano

  • 1 Tablespoon fresh thyme leaves, plus more for garnish

  • 1 Teaspoon Traeger Blackened Saskatchewan Rub

• 2

  Add the sea bass fillets to the marinade and gently turn to coat. Seal the bag and refrigerate for 30 minutes, turning at least once.

  Ingredients

  • 4  (6 oz) fillets of Chilean or striped sea bass, skin removed

• 3

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

  325 ˚F / 163 ˚C

• 4

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

  Ingredients

  • 8 Tablespoon (1 stick) European-style unsalted butter

• 5

  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 with Traeger Chicken Rub.

  Ingredients

  • As Needed Traeger Chicken Rub

• 6

  Place the sea bass fillets in the pan with the butter mixture and place them back on the grill. Insert the probe into the center of a fillet. Close the lid and cook the fillets until the internal temperature reaches 160°F, about 30 minutes, gently basting once or twice with the hot butter mixture (try to keep the rub on the top of the fish).

  325 ˚F / 163 ˚C

  160 ˚F / 71 ˚C

• 7

  Remove the fish from the grill and garnish with more thyme and the lemon slices. Serve immediately. Enjoy!

  Ingredients

  • 4 Slices Lemon, for garnish