Quick Smoked Hot Seared Chilean Sea Bass with Lemon Caper Butter Sauce - Grate Recipe | GrillGrate
Sprinkling pellets into the valleys of hot GrillGrates creates an impromptu smoker & adds a nice flavor that works well with the mild taste of Sea Bass.
Ingredients
- 8) 6 ounce portions Chilean Sea Bass
- 1/3 cup vegetable oil
- Boars Night Out White Lightening Seasoning
- Denny Mike’s Fintastic Seasoning
- 2 ounces Pecan Wood pellets
- 1 1/2 sticks of unsalted butter
- 3 tablespoons capers
- 1 Tablespoon minced Italian parsley
- Zest and juice of 2 lemons
- Salt and Pepper
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