Quick Smoked Hot Seared Chilean Sea Bass with Lemon Caper Butter Sauce

Step 1

Place the butter into a small sauce pot and melt slowly.

Step 2

Add the capers, parsley, juice and zest 2 lemons, salt and pepper.

Step 3

Hold in a warm spot until ready to serve.

For The Sea Bass

Step 4

Preheat grill to medium high or 550f

Step 5

Coat the fish with vegetable oil and season with White Lightning and Fintastic on all sides.

Step 6

Sprinkle pellets into to the valleys of your preheated GrillGrates and allow a few minutes for them to start smoking.

Step 7

Using a set of tongs rub the tops of the GrillGrate rails with a paper towel immediately before you place the fish on the hot grill.

Step 8

Place fish on grill and close lid.

Step 9

After about 4 minutes check to see what color sear marks you have and give the fish a 90 degree twist to create those coveted "black diamonds".

Step 10

After three additional minutes flip the fish to the uncooked side. Close the grill. Twist 90 degrees again after 3 minutes.

Step 11

Check internal temp of fish and remove from grill once the temp reaches 135f to 145f.

Step 12

Top with warm butter sauce and serve immediately.