GRILL SEA BASS WITH SKIN RECIPES

Steps:

• In a medium bowl, with an electric mixer, beat the butter until light and fluffy.
• Add the chives, garlic, and salt and mix until thoroughly combined. Spoon the mixture in the shape of a log onto a piece of wax or parchment paper.
• Fold the paper over itself. Using your hands, shape the butter into a cylinder about 1 ½ inches wide (almost like making a Tootsie Roll). Once it is shaped, twist the ends to seal it.
• Place in the freezer to set, about 20 minutes. Refrigerate until ready to serve or up to a month.
• When ready to serve, slice the roll into ¼-inch-thick rounds and remove the parchment. (Only 4 slices of compound butter are need for this recipe.)
• Preheat the oven to 375 degrees Fahrenheit.
• Generously season the sea bass with salt and pepper. In a large cast iron skillet over medium heat, warm the oil until a few water droplets sizzle when carefully sprinkled in the skillet. Sear the sea bass, skin side up, until it is well browned and easily releases from pan, about 4 minutes. Flip over and cook until seared, about 1 minute. Transfer the pan to the oven and roast about 5 minutes or cooked to the desired degree of doneness.  
• Serve each fillet with a slice of compound butter on top.

Steps:

• Fill hopper with desired SmokeFire pellet flavor. For this recipe, cherry, apple, hickory or grillmaster blend are recommended options.
• Prepare the SmokeFire for smoking over low heat (225ºF).
• Engage the Weber Connect app to receive notifications when SmokeFire has reached temperature and to engage SmokeBoost.
• Once SmokeFire reaches 225ºF, activate SmokeBoost – this will cool the ambient temperature to between 165-200 degrees to achieve optimal smoke flavor infusion.
• Season the side of salmon with salt and pepper.
• Place the salmon, skin side down in the SmokeFire and close the lid
• Cook salmon on the SmokeBoost setting for 1 hour.
• Deactivate the SmokeBoost setting. The SmokeFire will return to 225ºF automatically.
• Continue to smoke the side of salmon to an internal temperature of 135°F. Roughly 1-2 hours more.
• Carefully remove the side of salmon from the SmokeFire and place on a baking sheet.
• Cool salmon to room temperature and use immediately or place in the refrigerator and cool down.
• For use, remove the salmon from the refrigerator 30 minutes prior to consumption.