SMOKED CHILEAN SEA BASS BY DOUG SCHEIDING

half-the-chicken-with-100-of-the-flavor-its-injected-with-butchers-bbq-honey-seasoned-with-pork-poultry-cooked-over-applewood-and-glazed-with-a-tangy-sweet-apricot-sauce

INGREDIENTS

MARINADE


  • 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

MAIN


  • 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


     

STEP

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

 

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

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

Add A Note

INGREDIENTS

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

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

 

Grill: 325 ˚F

 
 

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.

 

INGREDIENTS

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

 

INGREDIENTS

  • As Needed Traeger Chicken Rub

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).

 

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

 

Probe: 160 ˚F

 

INGREDIENTS

  • 4 Slices Lemon, for garnish

RELATED RECIPE

What are the advantages of smoked Chilean sea bass?

A Carnivorous fish called smoked chilean sea bass, which is also called as Patagonian Tooth fish, are caught off the southern coastlines of South America and in the region of Antarctica. The flavor and high caliber meat of this fish have contributed to its rising popularity around the globe.

Here are a few advantages of smoked chilean sea bass:

1. Excellent Protein Source-

A good protein diet will make your body work more smoothly because proteins regulate your metabolic rate. Smoked Sea Bass has a high protein content. As a result, many nutritionists would advise this fish to anyone trying to maintain or gain muscle mass while bulking up for a competition.

2. Numerous Omega-3 Fatty Acids-

The high concentration of Omega-3 fatty acids in Chilean sea bass is largely responsible for the flavor it has. This characteristic of the fish makes it not only delicious but also incredibly healthy. By preventing macular degeneration and excessive dryness in your eyes, omega-3 aids in maintaining eye health.

3. High Vitamin D Levels-

 

Fortunately, Smoked Sea Bass contains a lot of vitamin D. As a result, included Smoked Chilean Sea Bass in your diet can support bone health, mood regulation, and vitality throughout the winter.