Smoked Pan Seared Chilean Seabass with a Garlic butter

• 1 Chilean Seabass Steak
• Some Flour for dredging
• Kosher Salt to taste
• Hickory Wood Chips
• Butter (Or Parve substitute)

Preparation

1 Soak wood chips in water at least 1 hour prior to cooking
2 If your grill does not have a smoker box, create one. (place wood chips in aluminum foil. Fold over to close, and poke holes in the top. Place it over the flame or coals. Wait until smoke starts emanating from the smoker box.
3 Keep seabass as far from the heat, while capturing as much of the smoke as possible. Use a tin pan or foil to funnel smoke over the fish.
4 You do not want to cook the fish, just infuse with smoke. A cold smoker works best.
5 Let smoke 15 - 20 minutes. Remove from the grill.
6 Heat a skillet with a tablespoon of butter.
7 Dredge in Seabass flour and add to the skillet.
8 Heat until the bottom is golden brown. Flip and cook other side.
9 Remove from heat and serve with a garlic butter sauce.

Special instructions