Continued from Page 1

Select the freshest, firmest fish fillets not more than 3/4 inch thick. If the fish has any odor, marinate in the refrigerator at least one hour in:

• Yogurt 1/2 cup
  
• Water 1/2 cup
  
• Lemon Juice of 1/2
  
• Parsley 1 t fresh chopped.
  

Fire the grill for medium broiling temperature. If you plan to use wood chips for smoke seasoning, soak chips and three bay leaves, broken into quarters, in water while the fish is marinating.

For four fillets: Melt 1/4 unsalted butter in a shallow pan (substitute light olive or corn oil)

Mix:

• Salt 1 T.
  
• Thyme 1/2 t.
  
• Paprika 1/2 t.
  
• Onion powder 1/2 t.
  
• Garlic powder 1/2 t.
  
• Rosemary 1/4 t.
  
• Carraway seed (ground) 1/4 t.
  
• White pepper 1/4 t.
  
• Red pepper 1/4 t.
  
• Black pepper 1/4 t.
  

Remove fillets from marinade and pat dry. Sprinkle seasoning mixture evenly and rub into the fish on both sides. At the grill, put 1/2 the chips and leaves.

Dredge one side of the fillets into the warm melted butter or light olive oil and place oiled side down on the grill. After two to three minutes, add remainder of chips and leaves to coals, pour remaining butter over the fillets and turn.

After two or three minutes, remove and served on warmed plates. Garnish with lemon and orange slices. Don't hurt yourself.

Smoky Has A New Book The Great American Barbecue & Grilling Manual 416 pages of great information and wonderful recipes. @ The Barbecue Store

Smoky's 5th basic position for really great barbecue'n.

'According to Smoky' is © by C. Clark Hale
who is solely responsible for its content. Comments
should be addresses to cchale@bellsouth.net