Grilled Apple-Smoked Striped Bass

The key to this simple dish, which earned our Test Kitchen's highest rating, is high quality fresh fish. It's served in many of the open-air restaurants of Benin's major city, Cotonou, and is always grilled over a wood fire. Wood chips infuse a similar smoky flavor. You can substitute red snapper, which cooks in about 8 minutes. A fish basket works great, but a perforated sheet of aluminum foil will also let you easily remove the fish from the grill.

Yield: 8 servings (serving size: 5 ounces)
Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 1/4 cup apple wood chips
  • 2 dried habanero chiles
  • 1 tablespoon peanut or vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (3-pound) striped bass fillet (about 1 inch thick)
  • Cooking spray
  • 1 lemon, thinly sliced

Preparation

  1. Cover apple wood chips with water, and soak for 1 hour. Drain well.
  2. Place chiles in a spice or coffee grinder; process until finely ground. Place 1/8 teaspoon ground chile in a small bowl (reserve remaining ground chile for another use). Add oil, salt, and black pepper, stirring to combine. Rub spice mixture over fish; refrigerate 30 minutes.
  3. Prepare grill.Place wood chips on hot coals. Coat a large piece of heavy-duty aluminum foil with cooking spray; pierce foil several times with a fork. Place foil on grill rack coated with cooking spray. Place fish on foil; arrange lemon slices over fish. Grill 20 minutes or until fish flakes easily when tested with a fork. Serve immediately.
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