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Line the shelves of the smoker with fillets skin side toward smoke in bottom of smoker. Smoke the fish with about 3 re-fills of chips, or until fish are quite brown and fully cooked (it's obvious). Let them cool carefully (by knife in hand) peel the cooked fish from the skin. Put the fish and a softened stick of sweet butter plus fresh thyme leaves and lemon juice in the processor. Blend until smooth and them put neatly in small ramekins. Top with a sprig of fresh thyme and cover to refrigerate. Serve with mild crackers after bringing to room temperature. Luxury Deluxe!
FISH STEAKS
Fish: Wahoo, King Mackerel, Tuna (NO SWORDFISH! Protest! They are caught in what should be an illegal way and are way too small.)
Have these thick fish cut into steaks about 1" thick. Skin is left on, but is easily avoided after cooking. Heat up the charcoal grill. When grill's ready spread Hellman's mayonnaise (I know trust me), garlic, salt and freshly ground pepper on both sides of the steaks. Sometimes I use extra virgin olive oil instead of mayo, if serving with pasta. Grill steaks to your liking but 10 minutes per inch is usually just right. I don't care for rare tuna, but the Captain does. Serve on heated plates with lemon wedges and fresh Italian parsley from your herb garden (most herbs will survive winter on the Coast of North Carolina not basil, but thyme, rosemary, parsley and oregano). |
