Summer's in full swing.  If you don't cook tons of ourdoor meals, you'll surely have regrets in a few short months.  Decide now what you will be cookin' and get on with it!

According to Smoky

By Smoky Hale

One reason for the immense popularity of Blackened Redfish, no doubt, is that it lends some legitimacy to all those other dishes that have been blackened by mistake in the past. The real reasons for its fantastic flavor are the herbs and spices whose instant cremation permeates the fish with their essence before the fish is overcooked.

There are many other excellent recipes in Chef Paul Prudhomme's repertoire and many other tasty fish in the sea. Their sudden notoriety has redfish now suffering severely from over-fishing. Do yourself and the redfish a favor by substituting one of the many other species that will taste as good and cost less.

Redfish is a member of the drum family whose characteristics include firm flesh and mild flavor. Some common species that are delicious broiled, blackened or bronzed are: bass, billfish, cod, drum, grouper, halibut, ling, mullett, permit, pompano, salmon, snapper, spadefish, triggerfish, trout and turbot. Pond raised Mississippi catfish are a special treat.

Fish, like beginning vaudeville players, are known by different names in different towns. Check out the names in your locale with a good reference - a book or a fish market manager. (Check out the manager too!)

The tastes generated by blackening and bronzing can be created on the grill as well as in the pan. Grilling fish allows almost infinite temperature variations. Low temperatures allow cooking with minimal change in the appearance or texture of the exterior and very high temperatures can form a crusty bronzed or blackened finish.

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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