Smoked Black Bass

Name: Smoked Black Bass
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon black pepper; 118 milliliters chopped fresh cilantro; 4 larges garlic cloves, thinly sliced; 1 lime, halved; 8 servings Accompaniment: lime wedges; 3 Tbsps extra-virgin olive oil; 1 Tbsps salt; 4 scallions (white and pale green parts only), finely chopped; 2 kilograms whole black bass or sea bass, cleaned and scales removed; 4 larges brown-paper grocery bags, opened flat (at least 37 by 17 inches); 5 kilograms hardwood charcoal

Smoked Black Bass might be just the main course you are searching for. This recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 41g of protein, 11g of fat, and a total of 276 calories. This recipe serves 8. If you have salt, brown-paper grocery bags, sea bass, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes around 2 hours. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Remove top grill rack from grill (leaving bottom rack for coals) and open vents on bottom of grill. Light charcoal in chimney starter and let burn 10 minutes. Carefully pour hot coals evenly over 2 opposite sides of bottom rack, leaving free of coals a trough down middle of bottom rack. Carefully pour remaining (unlit) charcoal over lit coals, banking them to the sides to maintain trough in middle.

Equipment you will use

Grill

Let coals burn, uncovered, until smoldering (coals will turn from white to gray), about 1 hour.

Stack opened paper bags on a work surface, then stack butcher-paper sheets on top. Turn stack so a long side of paper is nearest you.

Stir together salt, pepper, cilantro, garlic, scallions, and oil in a small bowl.

Ingredients you will need

Green Onions

Cilantro

Garlic

Pepper

Salt

Cooking Oil

Equipment you will use

Bowl

Rinse fish and pat dry, then cut 3 diagonal slashes on both sides of each fish. If necessary, trim tails so that each fish is no more than 13 inches long.

Ingredients you will need

Fish

Arrange fish flat lengthwise, side by side (head to tail) in middle of top sheet of stacked butcher paper.

Ingredients you will need

Fish

Squeeze lime juice over both sides of fish, then rub fish all over with cilantro mixture, being sure to rub mixture into slashes and all over inner cavities.

Ingredients you will need

Lime Juice

Cilantro

Fish

Dry Seasoning Rub

Wrap fish in top sheet of butcher paper, overlapping long edges, then folding ends over fish. Turn package upside down to help keep closed, then wrap in second sheet of butcher paper in same manner. Turn package over again. Continue to wrap and turn fish in butcher paper and then brown bag sheets, 1 sheet at a time. Tuck short end of last few sheets inside ends of package to close.

Ingredients you will need

Fish

Wrap

When coals are ready, fill a sink with water and immerse fish package for 1 minute to soak completely, then transfer to a shallow baking pan. Wearing protective mitts, transfer fish package to trough in coals, setting pan aside. Shovel smoldering coals from sides over package using spatulas, burying it as well as possible.

Ingredients you will need

Water

Fish

Equipment you will use

Baking Pan

Spatula

Cook fish 30 minutes. (Some of paper will burn. If paper flames, cover grill briefly.)

Ingredients you will need

Fish

Equipment you will use

Grill

Wearing mitts and using both spatulas, carefully uncover package (douse any flames with water if necessary) and transfer to baking pan. Open package (use scissors if necessary) and fillet fish onto a warm platter.

Ingredients you will need

Water

Fish

Equipment you will use

Baking Pan

Kitchen Scissors

Spatula

Serve with lime wedges.

Ingredients you will need

Lime Wedge

Cooks' notes:If you can't find butcher paper, you can substitute 2 large brown-paper bags, opened flat (at least 37 by 17 inches). You can also make this recipe with 1 (4- to 5-lb) whole black bass or sea bass. Cook package 10 minutes per inch of total package thickness.

Ingredients you will need

Seabass

Equipment

Ingredients

Servings:

1teaspoon

black pepper 118milliliters

chopped fresh cilantro 4larges

garlic cloves, thinly sliced 1

lime, halved 8servings

Accompaniment: lime wedges 3Tbsps

extra-virgin olive oil 1Tbsps

salt 4

scallions (white and pale green parts only), finely chopped 2kilograms

whole black bass or sea bass, cleaned and scales removed 4larges

brown-paper grocery bags, opened flat (at least 37 by 17 inches)5kilograms

hardwood charcoal

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The St. Michael-Eppan Anger Pinot Grigio with a 4.3 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.