Followed Leah's approach: oil (olive), salt and pepper. Used hickory wood, staid below 200F until the last 15-20 minutes, when I cranked it up to around 250F.
I knew (and was concerned) it would not take a lot of smoke being un-brined. It didn't - and that was a good thing. I found the smoke "hint" very enjoyable with delicate meat like this.
On the side I made big plans for some arugula I had in the fridge (evoo, lemon, avocado). When I opened the clamshell it seemed unhappy. So I decided to wilt it with garlic and roasted pine nuts. Drizzled with good balsamic to bring it back to life. And alive it was. First time I ate cooked arugula. Not the last. It paired nicely with the flaky fish.
And the proof
I knew (and was concerned) it would not take a lot of smoke being un-brined. It didn't - and that was a good thing. I found the smoke "hint" very enjoyable with delicate meat like this.
On the side I made big plans for some arugula I had in the fridge (evoo, lemon, avocado). When I opened the clamshell it seemed unhappy. So I decided to wilt it with garlic and roasted pine nuts. Drizzled with good balsamic to bring it back to life. And alive it was. First time I ate cooked arugula. Not the last. It paired nicely with the flaky fish.
And the proof
