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6 dressed panfish (scales, head and insides removed)
1/2 bell pepper, julienned (I used a red one)
1/2 small red onion, thinly sliced
1 banana pepper, thinly sliced (or hot peppers if you like)
1/2 tbs minced ginger
1 tbs minced garlic
1 cup spicy pepper glaze (I used Capt. Rodney's Lime ginger pepper glaze) (see note)
2 cups orange juice
juice of 1 lemon
1 tbs minced ginger
2 tbs minced garlic
Using a disposable grill pan really helps with this. The one I used had a pan with holes in the bottom that nested perfectly with a regular flat pan (no holes). SEE PHOTO of fish in marinade.
You will also need wood chips (any flavor) for smoking.
Make 2 small slits on each side of fish with a paring knife. Stuff each fish cavity with the sliced onion, peppers, ginger and garlic. Season well on each side with cajun seasoning. Lay the fish in the grill pan (holey pan nested inside the regular pan). Mix all the marinade ingredients in a bowl and pour over fish. Let sit for about 30 minutes.
GAS GRILL: Place 1 cup dry wood chips in an open top foil packet. Set the packet under the grill grate. Heat the grill to low-medium and watch for smoke.
CHARCOAL GRILL: Soak 1 cup wood chips in water for an hour. When the coals on the grill are getting ashy and ready for cooking, sprinkle the drained wood chips directly on the hot coals.
When the grill gets good and smokey, pull the fish pan up to let the marinade drain into the bottom pan. Place grill pan on grate. Cook fish on low-medium for about 25 minutes with the lid closed to keep smoke in.
Put reserved marinade in a large skillet and bring to a boil. Reduce heat and let simmer rapidly until liquid reduces more than half. When it starts getting thick, add 1 tbs butter. Stir gently and serve over cooked fish immediately.
I served this over fried sweet potato chips but this would also go well with rice. The marinade is also wonderful on chicken and pork chops.
NOTE: You can substitute pepper jelly for pepper glaze. Mango or pineapple flavors would go great with this.