Luscious, smoky and flaky-tender smoked sea bass: How to prepare?

The traeger Smoked Sea Bass recipe is a winner. An easy and refreshing lemon sauce adds a vibrant, freshness that doesn’t overpower the smoky flavor of the sea bass. Moreover, for extra zing, you can add the peel of a Meyer lemon to the sauce. The traeger adds a tasty, wood-fired flavor to the sea bass that is dissimilar any other kind of grill. You can use a traeger for this smoked sea bass recipe, but you can use any other pellet grill that’s similar.

To obtain a really amazing dose of that smoky flavor infused into the fish, ensure to choose a thick fillet that will take a bit longer to cook and keep the heat turned down low on the pellet grill. Smoked Sea Bass will cook fairly promptly, so these two tips will help you able to get the fish cooks perfectly with the maximum amount of wood-fired, smoke flavor.

How this Smoked Sea Bass Recipe Works:

Sea bass is a sensitive yet firm, flaky fish that you can prepare several different methods. Because it’s not a suspiciously tasting fish, it pairs well with a variety of flavor agents. Baked sea bass on a sheet pan and Miso glazed sea bass are just a pair of delicious recipes you would love. However, the smoked sea bass recipe opens up a whole new world of flavor when it comes to preparing this amazing fish.

Smoked sea bass is:

Preparing the fish over a low heat adds extra time for a smoky flavor to infuse into the fragile white meat and using the lemon peel and pith gives the sauce a vivid, bold flavor that goes well with the smoke-infused bass. Down below is a brief summary of the procedure but be sure to scroll to the bottom of the page to view the printable recipe card with all of the information.

1. Prepare the Meyer lemon shallot sauce: Cut the skin off the Meyer lemon, leaving about 1/4-inch of the fruit joined to the skin. Chop up the skin super fine and place the chopped lemon peel in a small dish.
2. Press the juice from the remaining lemon and add it to the dish along with olive oil, garlic, shallot, oregano, thyme, and honey and sesame oil. Whip to mix and set it aside.
3. Cook the sea bass: Sweep both sides of the sea bass fillet with olive oil and coat the grill grates with non-stick cooking oil. Bake the sea bass with salt, pepper and seafood seasoning if you want to use.
4. Cook the sea bass: Put the whole sea bass fillet on the preheated pellet grill, skin side down, and close the lid. Cook until the internal temperature ranges 135°F to 140°F at the thickest part of the fillet.
5. Serve and appreciate: Alleviate the fillet from the grill and transfer it to a serving platter. Ladle the sauce on top and enjoy.

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