Traeger Smoked Sea Bass

Cooked fish fillet with onion-herb sauce, lemon wedge, and extra sauce.

4.93 from 13 votes

To get plenty of smoky flavor into the fish, choose a thick fillet and keep a low heat on the pellet grill. Since sea bass cooks fairly quickly, this recipe works best for thicker fillets that take a bit longer to cook.

We added a light, refreshing lemon sauce that does not overpower the smoke-infused sea bass. For an extra vibrant flavor, we chopped the peel of a Meyer lemon. If you can't find a Meyer lemon, omit the chopped peel from the sauce and add lemon zest.

Prep Time10

Cook Time25

Total Time35

Course: Main Dish

Cuisine: American

Keyword: smoked sea bass, Traeger sea bass

Servings: servings

Author: Dahn Boquist

Ingredients

Meyer Lemon Shallot Sauce

1 Meyer lemon
½ cup olive oil
4 garlic cloves minced
1 shallot thinly sliced
1 tablespoon chopped dill
1 teaspoon Fresh thyme
1 teaspoon fresh oregano chopped
1 tablespoon honey
2 teaspoons toasted sesame oil

For the Smoked Sea Bass

1 sea bass fillet 1.5 pounds 1 inch thick
2 tablespoons olive oil
salt and pepper
1 teaspoon seafood seasoning optional

Instructions

Preheat the Traeger to 275°F for about 15 minutes.

For the Meyer Lemon Shallot Sauce

While the Traeger heats up, make the sauce: Slice the skin off the lemon, leaving about ¼ inch of the fruit attached to the skin. You should have the center of the lemon without any peel attached. (see photo for reference).
Dice the skin very finely (flesh, skin, and pith will get chopped and added to the sauce). Place the chopped lemon peel in a dish.
Squeeze the juice out of the remaining portion of the lemon and add to the dish with the chopped lemon peel.
Add the olive oil, garlic shallot, dill, oregano, thyme, honey, and sesame oil to the bowl. Whisk to combine, then set aside.

For the Sea Bass

Brush both sides of the sea bass with olive oil and coat the grill grates with cooking oil.
Season the sea bass with salt, pepper, and seafood seasoning if using. Place on the preheated pellet grill, skin side down, and close the lid.
Cook for 18 to 30 minutes or until an Instant read thermometer registers 135°F to 140°F at the thickest part of the fillet (see notes).
To Serve: Spoon the sauce over the fish just before serving.

Notes

Meyer lemon tip: The skin is thin with very little pith, so you can chop the whole peel (flesh, skin, and all) for a vibrant, punchy sauce. If using a regular lemon, stick to the yellow zest—too much pith will make the sauce bitter.

Pellet choice: Apple or pecan pellets give the sea bass a mild, balanced smoke that complements the fish without overpowering it.

Prevent sticking: Brush both the fish and grill grates with oil. It’s the best way to avoid sticking and keep your fillet intact.

Seasoning swap: No seafood seasoning? Salt and pepper work just fine. The Traeger adds a subtle smoky flavor on its own.

Cooking time guide: The sea bass pictured is 1 inch thick and took about 25 minutes at 275°F. Thinner or thicker fillets will need more or less time. Use an instant-read thermometer to be sure.

Storage: Refrigerate leftovers in an airtight container for up to 3 days. To freeze, wrap tightly and store for up to 2 months. Reheat gently at 275°F until warmed through, or flake and serve cold in salads.

Internal temperature: We like sea bass at 140°F for a tender, juicy texture. The USDA recommends 145°F, but keep in mind the fish will continue to cook a few degrees after it comes off the grill.

Forgiving finish: Sea bass has a high fat content, so it stays moist even if slightly overcooked. That makes it a great choice for stress-free smoking.

Nutrition