Smoked Chilean Sea Bass with Garlic Brown Butter

Sometimes called Patagonian toothfish, Chilean sea bass is one of the most impressive fish I’ve ever cooked. It is silky on the tongue, with a naturally sweet, almost buttery flavor. Smoked over applewood, it flakes up and the abundant natural oils guarantee that the fish won’t dry out. That gives you the chance to put a nice crust on the white flesh. I cook mine on cedar planks, which is the way I think most fish should be smoked.