Well Happy Sunday You Great Smoked Cookies & Chops, and Here Is To A Magical and Fun May!!!!!!!!!
I started with a big plump piece of Chilean Sea Bass today, and then of course, first and foremost, sliced off a portion for my DOGS!
With the remains, I mopped the piece through grapeseed oil, along with me peeling a big onion and slicing along it some, to allow smoke in...
and those went atop a grill grate on my little (and needing to be cleaned) gas smoker, where I used high heat, pistachio shells as chips, and let it stay close to 30 minutes. (Maybe 26-28 minutes total).
Meanwhile, I sliced up raw chard, a few pieces of the raw onion, cukes, tomatoes, some romaine and a red pepper, and whisked apple cider vinegar with Tunisian olive oil (Walmart sells a better Tunisian OliveOil than Trader Joe's believe it or not) and then took the food off the smoker...
and then adding black pepper and Blue Persian Salt, and some oil on the onion and fish, it was ready to eat!
And it all was DELICIOUS and DELIGHTFUL - the fish was SO SOFT, falling apart and with incredible skin (my favorite part of any fish, except for Marlin where the skin isn't edible to me) but this sea bass skin was fantastic, and the flesh was so baby soft and smoky and terrific!
Paired with Crémant d’Alsace, (a lighter sparkling style than Champagne and very dry when coming from "Alsace"), this dinner today was sensational!
And the chard was lovely too! Not too abrasive like raw kale, and yet with colorful stems and some flavor still, which made it grand!
And the basic salt, pepper, and olive oil, did make this fish exquisite and still allow it's natural flavors to shine!
Thanks very much for sharing in my simple yet wonderful meal, and here's to everyone making today delicious!
Cheers!!!!!! - Leah
Edited by Leah Elisheva - 5/4/14 at 6:47am