Servings: 2
Calories: 500kcal
Equipment
- grill or smoker Setup in 2-zone fashion
- Charcoal and wood chips or chunks
Ingredients
Smoked Tuscan Sea Bass
- 2-4 sea bass filets skin on
- 1/4 cup Weber Seasonings N'Orleans Rub
- 1/4 cup Old Bay Seasoning
- Spray duck fat (for a healthier option, use avocado oil)
- Tuscan Cream Sauce recipe below
Tuscan Cream Sauce
- 1 pint heavy cream
- 3 tbsp butter
- 1/4 cup shallots, finely diced
- 2 tbsp chopped garlic
- 4 cups spinach leaves
- 1 cup basil loosely chopped
- 1 cup cherry tomatoes
- 1 tbsp grated parmesan or more, to taste
- Salt, pepper and garlic to taste
- Micro greens, to garnish
Instructions
Tuscan Sea Bass
- Rinse sea bass and pat dry with a paper towel. In a mixing bowl, combine equal parts of Weber Seasoning Rub. Coat the sea bass with spray duck fat (or other binder of your choice), before seasoning to your liking with the seasoning mixture.
- Adjust the vents on your smoker or grill, to hold and chamber temp of 225-235 F and roll wispy blues of your favorite fruit wood. Cook for approximately 1.5 hours or until an internal temp of 140 F internal.
Tuscan Cream Sauce
- Over medium-high heat, place your cast iron frying pan. To the pan, add butter and cherry tomatoes and blister them. Then add shallots and garlic, sautéing until fragrant. Next, add spinach and basil and sauté till withered. Add your heavy cream and bring cream to a simmer before adding all of your seasonings and adjusting to your preference. Finally, add grated parmesan to your liking and simmer until thickened. Once sauce is thickened, place cooked sea bass in the sauce, basting the fish before serving.
- Remove from the heat and set aside to cool for 5-7 minutes before serving
Nutrition
Calories: 500kcal
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