Hot-smoked sea bass, flaked and served as the main component in a quick BBQ meal.
Ingredients
Notes
Nutrition (per serving, estimate)
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smokeandsoil.com/recipes/hot-smoked-sea-bass
by L Field
Prep
10 min
Cook
15 min
Total
25 min
Serves
4
Level
Medium
Method
BBQ
Ingredients
Prepare the Sea Bass
Pat the sea bass fillets dry with paper towels. Season both sides with sea salt and freshly ground black pepper. Brush with olive oil.
200
kcal
28g
protein
0g
carbs
10g
fat
Values are estimates and vary with portion size and preparation.
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Smoke the Sea Bass (15 minutes)
Set up your BBQ for indirect heat smoking at approximately 120°C (250°F). Use wood chunks suitable for fish smoking. Place the sea bass on the grill away from direct heat and smoke for about 15 minutes until cooked through and flaky.
Rest and Flake
Remove the sea bass from the grill and let it rest for 5 minutes. Flake the fish gently with a fork before serving.
Per serving (estimate)
200
kcal
28g
protein
0g
carbs
10g
fat
