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Smoked & grilled sea bass

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Smoked & grilled sea bass

Approx. 30 mins

Ingredients

    • 1 sea bass (of approx. 1.5 lbs.)

    • 2 garlic cloves (sliced)

    • ½ lime, thinly sliced

    • 2 rosemary sprigs

    • Coarse sea salt

    • A fish basket or kitchen string

    • Smoking chunks (we used oak chunks)

Smoked & grilled sea bass

Smoked & grilled sea bass

Personally, we think sea bass is one of the best tasting sea fish. It has a nice subtle, salty taste and a mildly sweet flavor. This makes the fish suitable for any eater, seafood fan or not. For this recipe, we used an entire sea bass since this tastes better than just a fillet. Ask your local fishmonger to scale the whole fish, this saves you a lot of time and mess in your kitchen.

The title of our recipe already indicates that we’re going to smoke as well as grill the sea bass, both for half the time. This results in an amazing and unique taste!

Preparation

Preparation

Approx. 10 mins

Rinse the sea bass under cold water and fill the fish cavities with the garlic, slices of lime, and the rosemary sprigs. Place the fish in the fish basket or tie kitchen string around each fish. Liberally sprinkle the coarse sea salt on the fish skin, resulting in a sturdy crust. Place the fish in the fridge and start preparing your BBQ for smoking.

Preparation

Approx. 20 mins

Smoking
We’re now going to set up the BBQ for smoking. For smoking, it’s important that the BBQ isn’t too hot – we don’t want the chunks to burn without producing any smoke. With this in mind, the ideal temperature for smoking sea bass is about 248°F (120°C). Once the BBQ is heated up to the right temperature, throw 2 handfuls of drained smoking chunks on top of the coals. Place the sea bass on the cold zone of the BBQ and close the lid. You’ll see that the smoke will start pouring from the air vents. Don’t be scared; this is exactly what we want! After 10 minutes, gently remove the lid from the BBQ – the fish will now be lightly bronzed.

Grilling
Prepare the BBQ for (direct) grilling on 347-392°F (175-200°C). Remove the remaining chunks from the charcoals with your coal tong to allow extra oxygen to reach them. Now place the sea bass above the coals (direct) and close the lid. We grilled the sea bass for 3 minutes on each side, but the exact direct grilling time depends on the weight of the individual fish you’re using. Once the fish is grilled, remove from the BBQ and serve immediately.

Enjoy!

Nicole Schonewille

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Approx. 30 mins

Necessities

    • 1 sea bass (of approx. 1.5 lbs.)

    • 2 garlic cloves (sliced)

    • ½ lime, thinly sliced

    • 2 rosemary sprigs

    • Coarse sea salt

    • A fish basket or kitchen string

    • Smoking chunks (we used oak chunks)

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