Ingredients:

  • 1 lb Chilean sea bass fillets
  • 1 tbsp coarse sea salt
  • 1 tsp cracked black pepper
  • 1/2 tsp smoked paprika
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 clove minced garlic
  • 1 tbsp chopped fresh parsley
  • lemon rounds

Instructions:

  1. Pat the sea bass fillets completely dry with paper towels to ensure the smoke adheres to the surface.
  2. Rub the dry brine mixture of sea salt, cracked black pepper, and smoked paprika evenly over the flesh side of the fish.
  3. Allow the fish to sit at room temperature for 10 minutes to allow the salt to penetrate the protein.
  4. Preheat the Traeger pellet grill to 375°F (190°C) using fruitwood pellets such as apple or cherry.
  5. Place the fillets on a soaked cedar plank or perforated grill tray and smoke for 10–12 minutes.
  6. Remove the fish from the grill when the internal temperature reaches 135°F (57°C).
  7. Immediately drizzle the fillets with the citrus infusion of olive oil, lemon juice, lemon zest, and minced garlic while the fish rests.
  8. Garnish with chopped fresh parsley and lemon rounds before serving.