Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
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.
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
Directions[]
- Cover apple wood chips with water, and soak 1 hour.
- Drain well.
- 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 pepper, stirring to combine.
- Rub spice mixture over fillet; refrigerate 30 minutes.
- 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.
Yield: 8 servings (serving size: about 5 ounces)