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Chilean Sea Bass
Chilean Sea Bass

Quick Smoked Hot Seared Chilean Sea Bass with Lemon Caper Butter Sauce


December 14, 2018

After years of procrastinating we finally got around to trying out this technique for cooking Chilean Sea Bass brought to our attention by Meathead of Sprinkling pellets in the valleys of hot GrillGrates creates an impromptu smoker and adds a nice hint of flavor that works well with the mild, firm flesh of Chilean Sea Bass.

  • Prep: 20 mins
  • Cook: 15 mins
  • Yields: 8 servings


(8) 6 ounce portions Chilean Sea Bass

1/3 cup vegetable oil

Boars Night Out White Lightening Seasoning

Denny Mike's Fintastic Seasoning

2 ounces Pecan Wood pellets

For The Sauce

1 1/2 sticks of unsalted butter

3 tablespoons capers

1 Tablespoon minced Italian parsley

Zest and juice of 2 lemons

Salt and Pepper


For The Sauce

1Place the butter into a small sauce pot and melt slowly.

2Add the capers, parsley, juice and zest 2 lemons, salt and pepper.

3Hold in a warm spot until ready to serve.

For The Sea Bass

1Preheat grill to medium high or 550f

2Coat the fish with vegetable oil and season with White Lightning and Fintastic on all sides.

3Sprinkle pellets into to the valleys of your preheated GrillGrates and allow a few minutes for them to start smoking.

4Using a set of tongs rub the tops of the GrillGrate rails with a paper towel immediately before you place the fish on the hot grill.

5Place fish on grill and close lid.

6After about 4 minutes check to see what color sear marks you have and give the fish a 90 degree twist to create those coveted "black diamonds".

7After three additional minutes flip the fish to the uncooked side. Close the grill. Twist 90 degrees again after 3 minutes.

8Check internal temp of fish and remove from grill once the temp reaches 135f to 145f.

9Top with warm butter sauce and serve immediately.


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