Smokey Fish

Fish fillets are seasoned with a mixture of cumin, pepper, garlic powder and onion powder, then grilled with wood chips.

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Ingredients:

• 12 oz. Flounder or your favorite fish
• ground cumin
• salt
• pepper
• garlic powder
• onion powder
• mesqute wood chunks
• olive oil

Method

Mix 1 Teaspoon of EACH of the dry spices together. Rub over the surface of the fish front and back. Cover and place in fridge. Start your grill. If using a gas grill you will need to make a smoke box. Wet the wood chips. Take tin foil and wrap wet chips inside. Wrap completely. Poke holes in the top of the foil with a sharp knife. Place packet on top of heat, under the grate. If using a charcoal grill just put the damp chips on top of hot coals. Brush oil over top side of fish. Place oil side down on grill. Cook flounder 4 min per side, or till done.

Notes: This also works for peeled and deveined shrimp(Allow about 3 oz. per person). Thicker fish should be cooked longer. Shrimp will turn pink when done. A grill basket works best to keep the fish from falling into grill when turned over.

Number of servings: 4

Submitted By: BERNIE THE BEGGAR
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