Simply Smoked Sea Bass
Smoked Chilean sea bass fillets seasoned with salt and dried tarragon, cooked on a grill with hardwood smoke.
30 minAmerican
Servings2
Plan it in the app to put it on your week.
- Gluten Free
- Pescatarian
- Halal
Steps
- 1Remove the skin from the sea bass.
- 2Lightly salt the fish and sprinkle on the tarragon. If you wish, paint the fish with oil or mayonnaise.
- 3Preheat the grill with the GrillGrates directly over hot flames or coals.
- 4Toss the wood into the valleys of the GrillGrates directly below where the fish will sit. Place the fish directly over the smoke and close the lid. After no more than 4 minutes, flip the fish. Cook another 4 minutes and test the internal temp. Take the fish off when the internal temp is between 125 and 135°F (51.7 and 57.2°C).
- 5Plate and serve immediately.
Nutrition
- Calories
- 5kcal
- Protein
- 0g
- Carbs
- 1g
- Fat
- 0g
- Fiber
- 0g
- Sugar
- 0g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does simply smoked sea bass take to make?
About 30 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 2 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.
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