smoked white fish
Using a light smoke from your grill, you can create a lightly smoked fish, that is to die for. Eat it straight from the grill, or let it cool, debone it, mix it with chopped celery and some mayo, and you have a great fish spread.
From: mbodz — June 3, 2010
1 large banana leaf for every fish you want to smoke. (you can get these in hispanic marketplaces, in the freezer section. Let the leaves defrost before using them.
1 1 pound white fish for every 2 people you want to feed.
wood chips, your choice.
get your fire up to 300 degrees, and add some soaked wood chips.
Once you have a good smoke going, wrap the white fish in the banana leaves. mist the leaves with some water.
Place them along the sides of the grill, and close the lid.
Make sure the heat stays at or near 300 degrees.
every 15 min, lightly mist the banana leaves.
check to see if the fish is firm (just poke the packet) in 45 min.
If not, let cook in 15 min increments.
the fish is cooked, when it is firm to the touch.