Smoked Chilean Sea Bass w/ Garlic Brown Butter

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Prep Time: 10 Min | Cook Time: 45 Min

  • Chilean Sea Bass, also known as Patagonian Toothfish
  • BBQ Rub
  • 6 tbsp Butter
  • 2 tbsp minced garlic
  1.  Olive oil as a binder then seasoned w/ @boarsnightout White Lighting Double Garlic Butter Rub and fresh cracked pepper
  2.  Inserted my @meatermade wireless meat thermometer and set temp to 127
  3.  Drizzled more olive oil on a soaked cedar plank and placed bass fillet on top
  4.  Using applewood and @jealousdevilcharcoalMaxx briquettes to indirect smoke the fillet on my @chargrillergrills AKORN Jr at about 350
  5.  When my @meatermade alerts me to remove I set aside to carry over to around 130
  6.  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.
  7.  Poured over bass and enjoy this flavor bomb of fishy deliciousness lol 💯

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