SMOKING SEA BASS RECIPES

Steps:

• Brush bass with olive oil on both sides and season with salt and pepper. Heat saute pan or grill pan over high heat until smoking. Grill, skin side down, for 3 to 4 minutes or until golden brown. Turn over and continue cooking for 2 to 3 minutes for medium-well doneness. Place a heaping mound of Yellow Pepper Grits onto 4 dinner plates. Place a fillet on top of each and drizzle with the Poblano Sauce.
• Preheat oven to 400 degrees F.
• Rub the pepper with 2 tablespoons of the oil and place on a baking sheet. Roast in the oven until soft and skin is blackened. Place the peppers in a medium bowl, cover with plastic wrap and let sit for 15 minutes. Remove the skin and seeds from the peppers. Place 2 of the peppers in a food processor and process until smooth. Cut the remaining pepper into fine dice and set aside.
• Place the hominy in a food processor and process until smooth. Heat the remaining 2 tablespoons of oil and butter in a medium saucepan over medium heat. Add the onions, season with salt and pepper, and cook until soft. Add the garlic and cook for an additional 2 minutes. Add the hominy, yellow pepper puree, and heavy cream. Season with salt, pepper, and chipotle puree. Cook for 10 minutes and fold in the diced yellow peppers and cheddar.
• Place peppers, vinegar, cilantro and honey in a blender and season with salt and pepper. Blend until smooth. With the motor running, slowly add the olive oil until emulsified.

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.