* Smoked Chilean Sea Bass with Mango Avocado & Black Bean Salsa

This Smoked Chilean Sea Bass recipe was developed at the Essentialware test kitchen.

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In our humble opinion, surf is under-represented on the smoker. Yes, we have the enteral smoker star, smoked salmon, but have you ever broken out of the lox box? Because while salmon is the king of smokey sweetness, nothing can beat the buttery soft richness of Chilean sea bass. It’s adaptable to any side dish, but here we recommend this sweet, tangy, and filling salsa to round out the meal with tons of flavor and brightness.

In this Chilean sea bass recipe, we wanted to highlight how simple and rewarding it is to cook seafood. Taken aback by how rich it tastes, and how little prep it requires, this dish is an insta-classic. Using a Smoker and BBQ Grill Topper forgoes the need for any oil, and absolutely eliminates the possibility of sticking, and the whole meal only requires one prep bowl.

Never cut a mango? It’s easy as long as you do it correctly!


Smoked Chilean Sea Bass with Mango, Avocado, Black Bean Salsa


Buttery soft and ultra-easy, this sea bass pairs with a sweet and tangy salsa that sings of summertime.

  • Smoker
  • Grill Mat
  • wood chips/pellets: apple, cherry, or pecan

Chilean Sea Bass

  • 2 lbs Chilean sea bass*
  • 2 tsp paprika
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper


  • 1 can black beans (drained and rinsed)
  • 3 Roma tomatoes (diced)
  • 1 ripe mango (diced)
  • ½ cup red onion (diced)
  • 1 avocado (diced)
  • 3 tbsp lime juice (freshly squeezed)
  • ¼ cup neutral oil (canola or vegetable)
  • ½ cup fresh cilantro
  • freshly ground black pepper to taste


  • 16 oz arugula
  1. Season the Chilean sea bass with paprika, salt, and pepper on all 6 sides, using more as needed to cover evenly. Set aside for 15-30 minutes to allow fish to season. Meanwhile, load the smoker with a mild wood, such as apple, cherry, or pecan, and set to 225°F. Once at temp, place bass on a grill mat and place in smoker. Cook for 30 minutes.
  2. Return to smoker and boost the temperature to 425°F and cook for another 15 to 20 minutes. Immediately get started on step 3.
  3. Assemble all ingredients for salsa in a large bowl and toss lightly to mix. Taste, and adjust as needed, adding salt if desired. The flavors will marry together as the fish cooks.
  4. Remove fish from smoker if done; it should be a deep gold with oils pooling at the top, and should split easily to the touch.
  5. If you are using arugula to build a salad base, wash and plate greens. Carefully scoop sections of the fish onto each plate, and top with salsa. Enjoy.

*Other types of bass do not make good substitutes for this recipe. In fact, Chilean Sea Bass does not belong to the same family as any other type of bass at all!


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