Having raved a lot about that Frozen BEXX a line of goods; from calamari to whole sardines and Nile perch (which was more like a barramundi) to more, I smoked their hake medallions today and they were fantastic!!!
I mopped the hake pieces in some high heat friendly safflower oil...
And put them on grill grates on my tiny gas smoker out in the rain!
With fabulous smelling hickory chips, I smoked these on lowish/med heat, for about 20-22 minutes...
and they were spectacular! (A combo in taste to halibut steak & whiting)!
And I layered them over wheat-free brown rice fusili pasta with fresh basil and enough raw chopped elephant garlic to scare all neighbors or the entire state!
And I sprinkled ground white pepper which lent some lovely heat, and black truffle sea salt that was both aromatic and AMAZING, and then freshly squeezed lemon and shaved lemon zest and a bit of luscious avocado oil!
I love this Portuguese line!
Thanks for sharing in my lunch! Cheers and warm wishes, Leah