Smoked Sea Bass
Elegant smoked Chilean sea bass.
Jump to RecipeChilean sea bass is a rich, buttery fish that pairs beautifully with miso glaze. The smoke adds another layer of complexity to this already decadent fish. It's restaurant-quality food from your backyard.
This is special occasion food - the fish is pricey so save it for when you want to impress. It's elegant enough for any celebration.
The miso glaze provides all the sauce you need. Serve with steamed rice and Asian-style vegetables. A light cucumber salad provides cool contrast. Keep accompaniments simple and Japanese-inspired.
White miso is milder than red - adjust to your taste. The mirin and sake add sweetness and depth. Marinating allows the flavors to penetrate - don't skip this step.
Sea bass is rich and forgiving - it stays moist even if slightly overcooked. The miso creates a beautiful glaze as it caramelizes. Let it rest briefly before serving for best texture.
Ingredients
Instructions
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1
Mix miso glaze ingredients.
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2
Coat fish with glaze. Try Killer Hogs BBQ Rub for extra flavor.
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3
Marinate 2 hours.
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4
Smoke at 225°F for 45-60 minutes.
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5
Glaze again halfway through.