Smoked fish is a multi-step, multi-day process, but it’s not difficult to do. All you do is brine the filet (like you would a turkey, but for shorter), let it dry in the refrigerator, then bake it at a low temperature with some smoldering wood chips. After you’ve smoked the fish, enjoy it any way you like, or go on to make my creamy Smoked Fish Dip.
Want to “wake up” your white fish with full flavor? Look no further than George McCalman’s recipe for fried jacks. Jacks is a local tropical fish indigenous to the Caribbean, but you can substitute with any mellow white fish. With a dish so simple and quick, we recommend seeking out a Grenadian curry, which differs from its Indian counterpart, with roots going back to the slave and spice trade. We promise this dish is bound to take your tastebuds to the Caribbean.
This is a wonderful dish of vaguely Vietnamese origins, where it is more commonly served with dill than coriander (cilantro). Both work well in my opinion, or use a mixture of the two herbs.
This recipe is admittedly a little basic, but sometimes, basic is good. Basic is a garlicky, white winey, tomatoey broth that will take care of your expensive seafood, cook it gently, and make everything taste delicious.