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1
Make sure the fish has had all its scales removed, and that the inside cavity is clean.
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2
If there are any scales left, remove them using the back of a knife to scrape the skin from tail to head.
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3
Pat the skin dry with a towel.
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4
Prepare smoker and bring heat to 400degreesF (200degreesC).
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5
We recommend oak or hickory as the smoke wood.
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6
In a blender, puree the olive oil, garlic, 5 cups (300 g) parsley leaves, rosemary, lemon juice, salt, and pepper until smooth.
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7
Coat the fish with the herb mixture inside and out.
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8
Stuff the cavity with the basil, tarragon, thyme, and remaining 1 bunch parsley.
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9
Transfer fish to a large foil-lined baking sheet, and smoke for 5 minutes for every inch (2.5 cm) the fish measures at its largest circumference, or until the fish's internal temperature reaches 140 degrees F (60 degrees C).
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10
To serve, gently transfer roasted fish to a large platter or cutting board and drizzle with Rocket Pesto.
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11
Serve with Cheesy Grilled Corn.
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12
Pesto is traditionally made with basil, garlic, parmesan or pecorino cheese, pine nuts, and olive oil, but we thought we'd shake things up a bit by replacing the basil with arugula and substituting pistachios for pine nuts.
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13
In a food processor, puree the pistachios, garlic, and cheese.
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14
Add arugula and pulse to combine.
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15
With the motor running, slowly drizzle in the olive oil.
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16
Season with salt and pepper.
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17
Grilled corn with cotija cheese (a hard, dry cheese named for the town in Mexico from whence it originates), mayonnaise, and a dusting of chili powder is popular street food in Mexico.
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18
One bite and it's easy to see why.
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19
Here's our version.
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20
To make the aioli:
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21
In the bowl of a food processor, puree the egg yolks, garlic, and lemon juice.
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22
With the motor running, slowly drizzle in oil to combine.
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23
Season with salt and pepper.
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24
Transfer to a bowl and reserve.
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25
To make the corn:
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26
Prepare grill.
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27
When fire is medium-hot (you should not be able to hold your hand over the coals for more than 10 seconds), grill corn for about 5 minutes, rolling it to toast all sides and keep it from burning (C).
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28
Remove from grill and slather with aioli, then sprinkle with queso fresco and chili powder.
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29
Serve with lime wedges.
