Cuso’s Smoked Chilean Seabass Recipe with Hot Honey Miso Glaze

Intro

Cuso’s Chilean sea bass recipe is a visually captivating recipe. The fish is braided, glazed in a combination of Cuso’s Hot-Honey Seasoning and miso, and smoked to perfection. Every bite is a buttery, umami-layered treat. There’s no question this dish looks stunning as a centerpiece, but it’s not just another “pretty face.” The braid provides more surface area, allowing flavors to seep deep down. The result: tender, flaky morsels that practically melt.

My step-by-step instructions make this braided, smoked Chilean sea bass easy. Enjoy a refined dining experience in the comfort of your home.

Why You’ll Love Cuso’s Chilean Sea Bass Recipe

Light smoke from wood complements the sea bass’s buttery, slightly sweet flavor profile perfectly.
With a little ambiance, you can make this smoked Chilean sea bass dish seem like you’re at a fancy restaurant.
It takes surprisingly little effort to create a memorable and dazzling presentation.
The combination of miso with Cuso’s Hot Honey Seasoning produces sweet, heat, salt, and umami. The taste explodes in your mouth in every bite.
If you choose the right wood, it brings out the fish's natural richness. Good options include apple, cherry, alder, pecan, and grapevines.
You can smoke it on a proper smoker, a pellet grill, or charcoal.
It’s an easy way to elevate your grilling game.

Smoked Hot Honey Chilean Seabass Recipe

One look and you know Cuso’s Chilean sea bass recipe is something special. Braided, brushed with a hot-honey-miso glaze, and then smoked for caramelization, this recipe is a masterpiece. The fish is moist and flaky every time. A hint of citrus brightens the meal, and sesame adds another layer of nutty flavor. Serve this Chilean sea bass hot off the grill and savor its sumptuous, buttery flavor.

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Prep Time

10-15 minutes

Cook Time

~30 minutes

Resting Time

10 minutes

Total Time

50-65 minutes

Step-by-step instructions for smoked Chilean sea bass

Ingredients for Cuso’s Chilean Sea Bass

Whole Chilean Seabass Filet

2 tbsps olive oil

3 tbsps Cuso’s Hot Honey Seasoning

2 sticks of butter

¼ cup miso paste

¼ cup honey

Green onions, chopped (garnish)

Black sesame seeds (garnish)

Instructions for Smoked Hot Honey Chilean Sea Bass

Remove the Skin from the Chilean Sea Bass

1. Boil 6 cups of water

2. Once the water is boiling, pour it carefully over the sea bass, skin side up. This will loosen the skin’s hold on the meat, allowing you to easily remove the skin with minimal meat loss.

3. Remove the skin. You may have to use a knife to start, but then you should be able to peel the skin directly off the fish.

4. Preheat the smoker or oven to 225°F

Braiding the Chilean Sea Bass

5. Slice the sea bass filet into three even strips longwise for braiding

6. Use olive oil all over the fish as the binder and then season with Cuso’s Hot Honey

7. Braid the sea bass and fasten the ends together with a toothpick.

8. Smoke or bake for about 20 minutes.

Make the Hot Honey Miso Glaze

9. While it’s cooking, combine butter, miso, and honey in a pan for the sea bass glaze

10. After 20 minutes, remove the sea bass from the oven or smoker, brush on the glaze, and continue cooking.

11. Glazing During Resting

12. You will be able to tell when it’s done by the fish starting to flake apart, or when it reaches an internal temperature of 140°F.

13. Remove the sea bass from the heat, garnish with more glaze, green onions, and black sesame seeds, and enjoy!

Question for the Chef: Why Pair Hot Honey with Chilean Sea Bass?

Hot honey provides a mild heat that enhances the richness of the sea bass without overpowering it. It’s a little sweet, a little heat, and very buttery.

Tips for Success with This Hot Honey Chilean Seabass Recipe

Take your time in cutting the fish. You want to make sure one end remains connected
Pat your fish dry thoroughly with a paper towel before seasoning it. This helps the glaze to stick.
Wait to brush the hot honey miso glaze on during the last 20 minutes of cooking. This keeps your fish from burning.
As with other meaty meals, sea bass benefits from a 10-minute resting period to lock in the juices.
Invest in a meat thermometer. Pull the fish when it is 135°F, as the temperature will continue going up to 140°F during resting

Common Errors to Avoid with Smoked Seabass

Avoid bold-smoking woods like hickory and mesquite. They can overpower the Chilean sea bass’ delicate flavor.
Forgetting to pat the fish dry. This results in a mushy finish
Overcooking. An internal temperature above 140°F will cause the sea bass to dry out.
Being impatient. Don’t put the glaze on too soon, or the sea bass will burn.
Braiding too tightly. You need it a little loose so the smoke flavor can get everywhere.

Storage and Reheating for Cuso’s Seabass

Storing Smoked Seabass

Once the fish cools completely, wrap it in parchment paper or foil. Place the bundle into an airtight container. Refrigerate for up to 3 days and freeze for up to 2 months.

Reheating Smoked Hot Honey Glazed Sea Bass

Oven: To reheat the fish, set your oven to 275°F. Put the sea bass in a small oven-proof dish. Add a tsp of broth. Cover the pan with aluminum foil. Warm for 10-15 minutes.

Stovetop: Heat olive oil in a pan, then add the fish. Cook it over medium-low heat for about 2-3 minutes per side.

Avoid the microwave. It ruins the nuanced texture of Chilean sea bass.

Chilean sea bass FAQs

How would you describe Chilean sea bass texturally?

Sea bass is a hearty fish with a delicate, buttery flake

If I don’t really like sea bass, what would be a good substitute in this recipe?

I recommend cod or halibut. They both pair well with this hot honey miso glaze.

I don’t have a smoker. Any suggestions?

If you set up your grill with indirect heat, it will cook evenly. Sprinkle some wood chips on the fire's source for smokiness, or use a small box smoker. Alternatively, you can stay inside and pan-sear the Chilean sea bass, then add a little liquid smoke to the glaze—about 4 minutes per side.

Is Chilean sea bass considered sustainable?

When you’re shopping, look for the MSC-Certified label.

How do I reduce the spiciness in this Chilean sea bass recipe?

Try Cuso’s Maple Bourbon, Cowboy Butter, or Lemon Pepper Seasoning instead.

How much time should I allow for smoking Chilean sea bass?

It really depends on how thick the fish is. An average of 45 minutes at 225°F. This is where a meat thermometer comes in handy. You’re looking for 135°F internally, then rest for 5 minutes (it will naturally rise to 140°F during that time).

Related Smoked Fish & Miso Recipe Blogs

Smoked Fish Recipes

Buttery Salmon: You can’t go wrong with a blend of basil, garlic, sundried tomatoes, lemon zest, and Cuso’s Hot Honey Seasoning

Cajun Honey Butter Salmon: Cuso’s Cajun Explosion, Braid for the most flavor, and basted in Cajun butter (heavy on the butter)

Honey Garlic Smoked Salmon: Cuso’s Garlic Buffalo Seasoning, Chili Sauce, and honey barbecue sauce marry beautifully

Salmon Burnt Ends: A riff on traditional burnt ends, these have Cuso’s Hot Honey Seasoning, olive oil, dijon, honey, sesame, and a sprinkle of green onion

Salmon Wellington: Puff pastry, filled with dill, spinach, lemon pepper, and cream cheese. A crunchy delight

Miso recipes

Miso Lobster Tails: Saki, mirin, and miso brushed on rich lobster tails

Miso Cured Ribs: Baby back ribs cured in miso for 24 hours with a soy, honey, and mirin glaze

Come Fishin’ With US

Cast your net further for great seafood recipes and exciting spice blends. Join us at Instagram (@CusoCuts) for more ideas. Test the recipes out and let us know how it came out. Did you change anything? Share your stories and flavors.

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