According to Smoky

By Smoky Hale

One reason for the immense popularity of Blackened Redfish, no doubt, is that it lends some legitimacy to all those other dishes that have been blackened by mistake in the past. The real reasons for its fantastic flavor are the herbs and spices whose instant cremation permeates the fish with their essence before the fish is overcooked.

There are many other excellent recipes in Chef Paul Prudhomme's repertoire and many other tasty fish in the sea. Their sudden notoriety has redfish now suffering severely from over-fishing. Do yourself and the redfish a favor by substituting one of the many other species that will taste as good and cost less.

Redfish is a member of the drum family whose characteristics include firm flesh and mild flavor. Some common species that are delicious broiled, blackened or bronzed are: bass, billfish, cod, drum, grouper, halibut, ling, mullett, permit, pompano, salmon, snapper, spadefish, triggerfish, trout and turbot. Pond raised Mississippi catfish are a special treat.

Fish, like beginning vaudeville players, are known by different names in different towns. Check out the names in your locale with a good reference - a book or a fish market manager. (Check out the manager too!)

The tastes generated by blackening and bronzing can be created on the grill as well as in the pan. Grilling fish allows almost infinite temperature variations. Low temperatures allow cooking with minimal change in the appearance or texture of the exterior and very high temperatures can form a crusty bronzed or blackened finish.

Select the freshest, firmest fish fillets not more than 3/4 inch thick. If the fish has any odor, marinate in the refrigerator at least one hour in:

Yogurt 1/2 cup
Water 1/2 cup
Lemon Juice of 1/2
Parsley 1 t fresh chopped.

Fire the grill for medium broiling temperature. If you plan to use wood chips for smoke seasoning, soak chips and three bay leaves, broken into quarters, in water while the fish is marinating.

For four fillets: Melt 1/4 unsalted butter in a shallow pan (substitute light olive or corn oil)

Mix:
Salt 1 T.
Thyme 1/2 t.
Paprika 1/2 t.
Onion powder 1/2 t.
Garlic powder 1/2 t.
Rosemary 1/4 t.
Carraway seed (ground) 1/4 t.
White pepper 1/4 t.
Red pepper 1/4 t.
Black pepper 1/4 t.

Remove fillets from marinade and pat dry. Sprinkle seasoning mixture evenly and rub into the fish on both sides. At the grill, put 1/2 the chips and leaves.

Dredge one side of the fillets into the warm melted butter or light olive oil and place oiled side down on the grill. After two to three minutes, add remainder of chips and leaves to coals, pour remaining butter over the fillets and turn.

After two or three minutes, remove and served on warmed plates. Garnish with lemon and orange slices. Don't hurt yourself.

Smoky Has A New Book The Great American Barbecue & Grilling Manual 416 pages of great information and wonderful recipes. @ The Barbecue Store

Smoky's 5th basic position for really great barbecue'n.

'According to Smoky' is © by C. Clark Hale
who is solely responsible for its content. Comments
should be addresses to cchale@bellsouth.net