Smoked Chilean Sea Bass
By Rogue Cookers
Introduction
Chilean sea bass is a delicate, buttery fish that becomes extraordinary when smoked. The smoky flavor perfectly complements its naturally rich texture, creating a dish that’s both elegant and packed with flavor. Rogue Cookers brings you a recipe to achieve restaurant-quality smoked sea bass at home.
Ingredients
4 Chilean sea bass fillets (6–8 oz each)
2 tbsp olive oil
1 tbsp lemon juice
2 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp garlic powder
1 tsp paprika
Fresh herbs (thyme or dill) for garnish
Ingredients
Prepare the Fish
Pat the fillets dry with a paper towel.
Rub olive oil and lemon juice evenly on each fillet.
Season
Mix salt, pepper, garlic powder, and paprika.
Generously coat both sides of the fillets with the seasoning blend.
Preheat the Smoker
Set your smoker to 225°F using mild wood chips like apple or cherry for a subtle flavor.
Smoke the Sea Bass
Place the fillets on the smoker rack.
Smoke for 45–60 minutes until the internal temperature reaches 135°F and the fish flakes easily with a fork.
Serve
Garnish with fresh herbs. Pair with roasted vegetables or a light salad for a complete meal.
Conclusion
With this smoked Chilean sea bass recipe, you can impress your guests or treat yourself to a gourmet meal. For more recipes and tips, visit Rogue Cookers.
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