Smoked Chilean Sea Bass By Doug Scheiding

Ingredients

Steps

• 1

  For the Marinade: Combine all marinade ingredients in a large resealable bag and mix thoroughly.

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  Ingredients

  • 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

• 2

  Add the sea bass to the marinade and place in the refrigerator for 30 minutes, turning at least once.

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  Ingredients

  • 4 (6 oz) fillets fresh Chilean or striped sea bass, skin off

• 3

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

  Grill: 325 ˚F

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• 4

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

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  Ingredients

  • 8 Tablespoon Kerrygold Pure Irish 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 liberally with Traeger Chicken Rub.

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  Ingredients

  • As Needed Traeger Chicken Rub

• 6

  Place the fillets in the pan with the butter mixture and place back on the grill. Cook the fillets for about 30 minutes, gently basting once or twice with the hot butter mixture (try to keep the rub on the top of the fish).

  Grill: 325 ˚F

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• 7

  Remove the fish from the Traeger when the internal temperature reaches 160℉. Garnish with additional fresh thyme and lemon slices. Enjoy!

  Grill: 325 ˚F

  Probe: 160 ˚F

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  Ingredients

  • 4 Slices lemon, for garnish