22/05/2026
You can smoke on an electric BBQ? 👀
Yes. Really. The Lumin makes it easy, and this smoked seabass is proof. 🐟🔥
If you've been sleeping on electric grilling, this is your sign to rethink it.
Drop a 🐟 if you'd try this, or tag someone who thinks you need charcoal to get that smoke flavour.👇
Recipe:
Gently smoked Seabass seasoned with chili and fennel seed, finished with a fresh Italian herb salsa verde. Clean, aromatic flavours with balanced heat and acidity.
SERVES:
4
INGREDIENTS:
Trout
• 4 whole Seabass fillets, skin on
• 1 tbsp olive oil
• 1 tsp fennel seeds, lightly crushed
• ½–1 tsp dried chili flakes
• Fine sea salt
• Black pepper
Herb Salsa Verde
• 1 large bunch flat-leaf parsley, finely chopped
• 1 hard boiled egg
• 1 tsp capers, finely chopped
• 1–2 tbsp lemon juice (to taste)
• 4–6 tbsp extra virgin olive oil
• Fine sea salt
Smoking
• Apple wood chips
IN THE KITCHEN:
1. Pat trout dry with paper towel.
2. Lightly crush fennel seeds.
3. Rub trout with olive oil, salt, pepper, chili, and fennel seed.
4. Finely chop parsley, egg and capers for salsa verde.
5. Mix salsa Verde with oil lemon juice and salt and set aside.
6. Rest trout 10 minutes at room temperature.
7. Preheat electric grill for smoking.
AT THE GRILL / BARBECUE:
1. Preheat Weber Lumin Electric Grill to 180 °C (smoke setting).
2. Add wood chips to smoker tray and replace the lid.
3. Place trout skin-side down on top of the tray.
4. Close lid and smoke gently.
5. Cook 15–20 minutes, depending on thickness.
6. Avoid flipping during cooking.
7. Remove when just opaque and flaky.
PREPARATION TIME:
15 min.
COOKING TIME:
15–20 min.
RESTING TIME:
2–3 min.
TOTAL TIME:
35–40 min.
COOKING METHOD:
Low & Slow / Smoking
GRILL / BBQ TEMPERATURE:
180 °C
CORE TEMPERATURE:
AFTER COOKING
52–55 °C
SKILL LEVEL:
Easy
