Prep Time: 10 Min | Cook Time: 45 Min
- Ingredients
- Chilean Sea Bass, also known as Patagonian Toothfish
- BBQ Rub
- 6 tbsp Butter
- 2 tbsp minced garlic
- Instructions
- Olive oil as a binder then seasoned w/ @boarsnightout White Lighting Double Garlic Butter Rub and fresh cracked pepper
- Inserted my @meatermade wireless meat thermometer and set temp to 127
- Drizzled more olive oil on a soaked cedar plank and placed bass fillet on top
- Using applewood and @jealousdevilcharcoalMaxx briquettes to indirect smoke the fillet on my @chargrillergrills AKORN Jr at about 350
- When my @meatermade alerts me to remove I set aside to carry over to around 130
- In the meantime I removed my deflector and placed a cast iron over the coals and melted about 6 tbsp of butter. Constantly stirring till milk solids brown up then added in French minced garlic and cooked till brown.
- Poured over bass and enjoy this flavor bomb of fishy deliciousness lol 💯