By Doug Scheiding
Sea-to-grill has never tasted better thanks to Traeger Pro Doug Sheiding’s smoked Chilean sea bass. A lemon, garlic, and herb marinade infuses the fish with a fresh and unbeatable flavor that sets the tone for a smoky, buttery finish.
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|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|
|4||(6 oz) fillets of Chilean or striped sea bass, skin removed|
|8 Tablespoon||(1 stick) European-style unsalted butter|
|As Needed||Traeger Chicken Rub|
|4 Slices||Lemon, for garnish|
Make the marinade: In a large resealable bag, combine the canola oil, lemon juice, garlic, oregano, thyme, and Traeger Blackened Saskatchewan Rub. Mix thoroughly.
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
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.
4 (6 oz) fillets of Chilean or striped sea bass, skin removed
When ready to cook, set the Traeger temperature to 325℉ and preheat with the lid closed for 15 minutes.
325 ˚F / 163 ˚C
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.
8 Tablespoon (1 stick) European-style unsalted butter
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.
As Needed Traeger Chicken Rub
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
Remove the fish from the grill and garnish with more thyme and the lemon slices. Serve immediately. Enjoy!
4 Slices Lemon, for garnish