GRILL SEA BASS WITH SKIN RECIPES

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PAN-ROASTED SEA BASS WITH GARLIC BUTTER - LODGE CAST IRON



Pan-roasted Sea Bass with Garlic Butter - Lodge Cast Iron image

These flaky pan-roasted sea bass fillets topped with chive garlic compound butter will impress your dinner guests every time.

Provided by Jennifer Chandler

Prep Time 20 minutes

Cook Time 5 minutes

Yield 4

Number Of Ingredients 7

1 cup of (2 sticks) unsalted butter, at room temperature
2 of tablespoons finely minced fresh chives
1 of clove garlic, minced
of Pinch of kosher salt
4 of sea bass fillets (4-6 ounces each)
of Kosher salt and freshly ground black pepper
2 tablespoons of olive oil

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.

SMOKED SALMON | SEAFOOD RECIPES | WEBER GRILLS



Smoked Salmon | Seafood Recipes | Weber Grills image

Smoked Salmon on the Weber SmokeFire Wood Pellet Grill

Provided by Dustin Green

Categories     Seafood

Total Time 3 hours 10 minutes

Prep Time 10 minutes

Cook Time 3 hours

Yield 4 servings

Number Of Ingredients 3

1 Salmon, skin on, 3-4lb.
Kosher Salt, as needed
Black Pepper, fine grind, as needed

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.

Nutrition Facts : Calories calories

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