CWLONGSHOT
Well-Known Member
The smoke lightly flavored the dish but those tomato's where beyond a flavor explosion! I also finished the stuffing with a spritz of Harveys Bristol Cream. I love it in chicken dishes and its good on light fish. Its lost on anything strong flavored and lost if "cooked in" ad JUST before pulling off heat.Oh man!
Stuffing is dead easy, a sleeve of favorite crushed crackers. I prefer town house. One stick of butter, 1/2 tps garlic powder or a couple Cloves chopped. S&P to taste and fresh parsley. Then a cup if crab meat of your preference. Mix thru and remove from heat.
I often roll the fillets and fill with stuffing. (Add stuffing and roll) these where just a bit too thick. So I laid a thin sparce layer and put V lightly seasoned fish on that and covered with remaining stuffing. Followed by fresh sliced tomato and a pat of butter per 1/2 fillet. (Cut and evenly dispersed)
I cooked this on the smoker grill with apple
Wood. (Used up the pecan on the bluefish) @ about 325 for 25 minutes. Or until fish flaked @ thickest parts.
OMGoodness!!
CW