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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.
1/4 Cup canola or grapeseed oil
1 Large lemon, juiced
8 Clove garlic, crushed
1 Tablespoon fresh oregano
1 Tablespoon fresh thyme, plus more for garnish
1 Teaspoon Traeger Blackened Saskatchewan Rub
4 (6 oz) fillets fresh Chilean or striped sea bass, skin off
8 Tablespoon Kerrygold Pure Irish Butter
Traeger Chicken Rub
4 Slices Lemon, for garnish
1/4 Cup canola or grapeseed oil
1 Large lemon, juiced
8 Clove garlic, crushed
1 Tablespoon fresh oregano
1 Tablespoon fresh thyme, plus more for garnish
1 Teaspoon Traeger Blackened Saskatchewan Rub
4 (6 oz) fillets fresh Chilean or striped sea bass, skin off
: 325 ˚F
8 Tablespoon Kerrygold Pure Irish Butter
As Needed Traeger Chicken Rub
: 160 ˚F
4 Slices Lemon, for garnish