Smoked Chilean Sea Bass With Ponzu Sauce

1 day ago 1

Democracy Dies successful Darkness

Thick, meaty food specified arsenic Chilean oversea bass takes good to a airy smoke. To travel it, this mentation of a Japanese ponzu condiment is tart with lime and lemon, brightening the fume flavor.

You’ll request to soak 1 cupful of pome oregon alder wood chips for an hour.

To work the accompanying story, see: Think you can’t get smoky flavors from a state grill? Try this.

Dried bonito flakes and kelp are connected the Asian aisle of astir ample supermarkets.

For champion flavor, the ponzu condiment needs to beryllium refrigerated for astatine slightest 2 hours earlier serving, and preferably overnight. It tin beryllium refrigerated for up to 1 week.

From Smoke Signals columnist Jim Shahin.

Ingredients

For the sauce

2 tablespoons plain atom vinegar
1/4 cupful caller citrus foodstuff (from 1 ample lemon)
1/4 cupful caller lime juice, (from 2 limes)
1/2 cupful low-sodium soy sauce
1/2 cupful mirin
1/2 cupful dried bonito flakes (about 1/4 ounce)
One 3-inch portion of kelp (kombu; astir 1 ounce)

For the fish

1 tablespoonful good oversea salt
1 spoon powdered oregon granulated garlic
1/4 spoon crushed cayenne pepper
2 pounds Chilean oversea bass fillets, pinbones removed (may substitute swordfish, halibut oregon haddock)

Nutritional Facts

Per serving (with 8 tablespoons condiment and fractional the seasoning)

Calories
250
Fat
5 g
Saturated Fat
1 g
Carbohydrates
8 g
Sodium
1500 mg
Cholesterol
95 mg
Protein
43 g
Fiber
1 g
Sugar
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Smoke Signals columnist Jim Shahin.

Tested by Anne DiGiulio.

Published August 24, 2017

Updated March 16, 2026