| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
American |
Seafood |
4 |
Servings |
INGREDIENTS
|
|
Fresh Black cod steaks |
|
|
Lemon and chopped chives for garnish |
INSTRUCTIONS
This dish is so delicious that I am getting hungry for lunch even as I
tell you about it. Black cod is oily and rich, and it takes beautifully to
smoking. This can be done in your barbecue.
Buy fresh black cod steaks (in the East, this fish is called sable), as
the whole fish is hard to work with. Place them in your covered barbecue at
about 375° and place alder or hickory chips or sawdust on the coals. Cook
just until the fish begins to flake, a very few minutes. Do not turn.
You will have great success with this dish if you do it in a stovetop
smoker. Cook and smoke for no more than 13 minutes, maybe 14.
Serve plain with lemon and a chopped-chive garnish. That's it. Please
don't do anything more to this great fish!
A large green salad and rolls, along with a Frittorta (see recipe) will
complete the menu.
NOTE: For real success in this dish you must have your barbecue smoking
like mad before you put the fish in the cooker.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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