Grilled Apple-Smoked Striped Bass
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
Cover apple wood chips with water, and soak for 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 black pepper, stirring to combine. Rub spice
mixture over fish; 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.
Makes 8 servings.
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