Smoked Black Bass Recipe

Name: Smoked Black Bass
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10-lb) bag hardwood charcoal; 4 large brown-paper grocery bags, opened flat (at least 37 by 17 inches); 3 (38- by 18-inch) sheets unglazed butcher paper; 1/2 tablespoon salt; 1 teaspoon black pepper; 1/2 cup chopped fresh cilantro; 4 large garlic cloves, thinly sliced; 4 scallions (white and pale green parts only), finely chopped; 3 tablespoons extra-virgin olive oil; 2 (2- to 2 1/2-lb) whole black bass or sea bass, cleaned and scales removed; 1 lime, halved; Accompaniment: lime wedges; a 22-inch-wide kettle grill; a chimney starter; grilling mitts; 2 long sturdy metal grilling spatulas

Servings: persons

1 (10-lb) bag hardwood charcoal
4 large brown-paper grocery bags, opened flat (at least 37 by 17 inches)
3 (38- by 18-inch) sheets unglazed butcher paper
1/2 tablespoon salt
1 teaspoon black pepper
1/2 cup chopped fresh cilantro
4 large garlic cloves, thinly sliced
4 scallions (white and pale green parts only), finely chopped
3 tablespoons extra-virgin olive oil
2 (2- to 2 1/2-lb) whole black bass or sea bass, cleaned and scales removed
1 lime, halved
Accompaniment: lime wedges
a 22-inch-wide kettle grill; a chimney starter; grilling mitts; 2 long sturdy metal grilling spatulas

1
Remove top grill rack from grill (leaving bottom rack for coals) and open vents on bottom of grill. Light charcoal in chimney starter and let burn 10 minutes. Carefully pour hot coals evenly over 2 opposite sides of bottom rack, leaving free of coals a trough down middle of bottom rack. Carefully pour remaining (unlit) charcoal over lit coals, banking them to the sides to maintain trough in middle. Let coals burn, uncovered, until smoldering (coals will turn from white to gray), about 1 hour.
2
Stack opened paper bags on a work surface, then stack butcher-paper sheets on top. Turn stack so a long side of paper is nearest you.
3
Stir together salt, pepper, cilantro, garlic, scallions, and oil in a small bowl.
4
Rinse fish and pat dry, then cut 3 diagonal slashes on both sides of each fish. If necessary, trim tails so that each fish is no more than 13 inches long.
5
Arrange fish flat lengthwise, side by side (head to tail) in middle of top sheet of stacked butcher paper.
6
Squeeze lime juice over both sides of fish, then rub fish all over with cilantro mixture, being sure to rub mixture into slashes and all over inner cavities.
7
Wrap fish in top sheet of butcher paper, overlapping long edges, then folding ends over fish. Turn package upside down to help keep closed, then wrap in second sheet of butcher paper in same manner. Turn package over again. Continue to wrap and turn fish in butcher paper and then brown bag sheets, 1 sheet at a time. Tuck short end of last few sheets inside ends of package to close.
8
When coals are ready, fill a sink with water and immerse fish package for 1 minute to soak completely, then transfer to a shallow baking pan. Wearing protective mitts, transfer fish package to trough in coals, setting pan aside. Shovel smoldering coals from sides over package using spatulas, burying it as well as possible.
9
Cook fish 30 minutes. (Some of paper will burn. If paper flames, cover grill briefly.)
10
Wearing mitts and using both spatulas, carefully uncover package (douse any flames with water if necessary) and transfer to baking pan. Open package (use scissors if necessary) and fillet fish onto a warm platter. Serve with lime wedges.

263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (10-lb) bag hardwood charcoal, 4 large brown-paper grocery bags, opened flat (at least 37 by 17 inches), 3 (38- by 18-inch) sheets unglazed butcher paper, 1/2 tablespoon salt, and more.

Yes, Smoked Black Bass falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smoked Black Bass

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions