Salmonsmoker
02-28-2001, 05:54 PM
Smoked Panfish on the Grill
Next time you have the grill or smoker fired up, try some smoked pan fish filets.
I use a stainless steel basket sprayed with pam to hold the filets, then brush on olive oil to keep the fish from drying while cooking.
Over the coals or lava rocks, place a piece of metal screen. On that place a few pieces of hickory bark (Hickory is a strong smoke - it is needed because the fish will be in the grill for only a short time) that has soaked in water for a couple of hours.
After the smoke starts, give the filets just enough time to lightly brown on each side.
Season to taste and enjoy.
Submitted by Salmonsmoker
Next time you have the grill or smoker fired up, try some smoked pan fish filets.
I use a stainless steel basket sprayed with pam to hold the filets, then brush on olive oil to keep the fish from drying while cooking.
Over the coals or lava rocks, place a piece of metal screen. On that place a few pieces of hickory bark (Hickory is a strong smoke - it is needed because the fish will be in the grill for only a short time) that has soaked in water for a couple of hours.
After the smoke starts, give the filets just enough time to lightly brown on each side.
Season to taste and enjoy.
Submitted by Salmonsmoker