Poached Sea Bass on the Grill | Country Cooking Recipes

Ingredients1 1/2 gallons water
1 1/4 cups salt
5 pounds sea bass fillets
1 pound hickory chips

InstructionsSoak hickory chips in 2 quarts water in a cool place several hours or overnight.

 
 Dissolve salt in 1 gallon water, place fillets in salt water and marinate in fridge for an hour. Remove sea bass, rinse and dry thoroughly.

 
Using a covered grill (charcoal, gas or electric) with low heat, cover heated coals with 1/3 of the hickory chips.

 
Place fish, skin-side down on well greased grill in smoke chamber or 4 to 6 inches from coals. Smoke at up to 175 F. for around an hour or 200F for 30 to 40 minutes, adding more hickory chips as needed.

 
Sea bass is done when the cut surface is golden brown and flakes easily with a fork.