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Smoked Chilean Sea Bass By Doug Scheiding

Smoked Chilean Sea Bass By Doug Scheiding

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.

Prep Time

5 Minutes

Cook Time

40 Minutes




This recipe serves:


Units of Measurement:
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


  • 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.

    • 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.

    • 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.

    • 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.

    • 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!

    • 4 Slices Lemon, for garnish

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