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1
At least 1 hour before smoking, soak wood chips in enough water to cover.
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2
Drain before using.
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3
For vinaigrette, in a food processor bowl or blender container combine shallots, rice vinegar, lime juice, sugar, and 1/2 teaspoon salt.
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4
With machine running, slowly add oil.
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5
Add chives; process or blend with one or two on-off pulses just to mix.
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6
Set aside.
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7
Thaw fish, if frozen.
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8
Rinse fish; pat dry with paper towels.
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9
Sprinkle fish with dill, 1/2 teaspoon salt, and the pepper.
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10
Cut several slits in a piece of heavy foil large enough to hold fish.
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11
Grease foil; place fish on foil, tucking under any thin edges.
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12
Preheat gas grill.
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13
Adjust for indirect cooking over medium heat.
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14
Add soaked wood chips according to manufacturer's directions.
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15
Or wrap in foil and add to grill.
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16
Cover and heat about 10 minutes or until chips begin to smoke.
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17
Place foil with fish on grill rack over unlit burner.
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18
Cover and smoke until fish just flakes easily when tested with a fork.
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19
(Allow 15 to 18 minutes per 1/2-inch thickness of fish.)
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20
Stir vinaigrette.
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21
In a large bowl pour half of the vinaigrette over mesclun; toss to coat.
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22
Divide mesclun among 4 dinner plates.
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23
Cut fish into 4 serving-size pieces and arrange on top of mesclun.
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24
If desired, pass the remaining vinaigrette.
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25
To store any leftover vinaigrette, cover and refrigerate for up to 1 week.
