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Anyone else on here smoke any fish? I like smoke or grill trout. And I'll blacken crappie in an iron skillet over charcoal (one of my favorite) from time to time. But I have some hybrid fillets with the skin on I was wanting to smoke or grill. Any suggestions? Marinade or brine preferences? Seasoning?
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If you like hot stuff which I assume you do because of liking blackened crappie then try this on hybrids.
Soak in jalapeno mustard(you can buy it at the grocery already in a squeeze bottle) /milk mixture and then salt and pepper or whatever normal spice you put on your grilled fish.
Then with grill them.
Another recipe you might try on your crappie if you like tacos.
1/4 cup of chopped cilantro (if you like cilantro)
1 bag of salad mix with the red cabbage and carrots
1/4- 1/2 cup of salsa
3 tablspn of salsa
1/3 cup of sour cream
1 lb of fillets will make about 4-5 tacos
blackening seasoning
1/4 stick of unsalted butter
pack of flour tortillas
lime juice (optional)
shredded Mexican blend cheese
In medium bowl mix cilantro, salad and 1/4 cup of salsa. set aside
In small bowl mix sour cream and 3 tblspn of salsa. set aside
Blacken the fillets and add lime juice if you like.
Once finished with blackening your ready to make your tacos.
Thanks so much!! I'll definitely try that. I LOVE fish tacos just never got into making them myself
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kytileloc, many thanks for your taco recipe. My son, his wife and my 3 grandsons love fish tacos and they get filets from me every time they visit. Wil forward the recipe to them.
Thanks for this info, guys!
The wife just got me stainless steel taco holders. Guess I'm gonna have to test them out with some fish tacos real soon!
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I cook fish often on my egg. Crappie take on a whole lot of smoke flavor so use a mild wood if smoking. I grill/smoke white bass fairly often and they are delicious. I have never grilled any with the skin on. I don't like a whole lot of seasoning on my fish. I'll use some lemon pepper or salt and pepper mostly. Cavanders greek seasoning is one of my most common spices for fish, baked or grilled.
I love my egg! And completely agree with fish taking on too much smoke flavor. I generally let the charcoal and "seasoning" of the egg itself flavor mild meats such as white fish.Quote:
Originally Posted by FurFlyin
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Greenfish, throw about a dozen whole unshelled pecans on the fire at the same time you put the fish on and let me know what you think.
They will not explode on the fire
I'll try that and let you know! Thanks!Quote:
Originally Posted by FurFlyin
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