|Smoked Fish Filet||
6 to 8 filets (halves) bass or red fish with scales left on
Mix together for basting sauce:
1 c. Italian dressing Juice of one lemon 1 tsp. Tony Chachere's seasoning.
Rub flesh side of filets with olive oil and sprinkle with Tony Chachere's seasoning. Place scale side down over hot coals and baste liberally with basting sauce. Cook 15 to 30 minutes or until meat will flake with fork. Serve with scale side down.
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