Honey Glazed Smoked Sea Bass (2) Recipe
Make Honey Glazed Smoked Sea Bass (2) Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sea Bass & Dry Rub
Honey Glaze
Smoker Prep
Method
Preparation
- 1
Pat dry and season
Pat the sea bass fillets dry with paper towels. Lightly brush both sides with olive oil. In a small bowl, combine salt, black pepper, and paprika, then sprinkle evenly over both sides of the fillets.
- 2
Prepare glaze
In a small saucepan over low heat, whisk together honey, soy sauce, lemon juice, and garlic powder. Simmer gently for 2-3 minutes until the glaze is smooth and slightly reduced. Remove from heat.
Smoking setup
- 3
Preheat smoker and prepare wood chips
Preheat your smoker to 225°F (107°C). Drain and add the soaked hickory wood chips to the smoker box or tray to start the smoke.
Cooking
- 4
Smoke the sea bass
Place the prepared fillets on the smoker rack, skin side down. Smoke for 15-20 minutes, until the flesh is opaque and just flaking; target an internal temperature of 130-135°F (54-57°C).
- 5
Finish and serve
- 6
Rest and plate
Remove from heat and allow to rest for 2 minutes. Serve with lemon wedges, and optionally garnish with chopped herbs.