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T-Shirt Fish
Go fishing and get lucky enough to pull out a few 10
ounce/1 pound trout, salmon or other fish, or just go
buy some at a good fish store. Gut each fish and season
with salt, pepper and lemon.
Prepare a hot bed of coals (in your Hasty-Bake).
Decide to part with an old t-shirt, but save the
cleaned and bleached relic for its final sacrifice. Soak
the shirt in salt water to remove any impurities. Rinse
and machine dry.
Buy some dill or fennel grass, about
1
⁄2 to 1
1
⁄2 pounds.
Spread it out onto the t-shirt and top with the fish. Put
a branch of celery, carrot and/or onion in the cavity for
seasoning. Roll the fish up in the herbs and t-shirt and
tie with a string. Brush the whole t-shirt with oil. Set it
to smoke directly on the live coals. The t-shirt will
catch fire. Close the lid of your grill and allow the
package to smolder.
Flip the fish once after 4-5 minutes. Remove after 10
minutes with the assistance of 2 spatulas. Allow the fish
to cool overnight.
The fish technically steams in the herb and cotton
jacket, but gains the smoke from the fire. It handles
best when cold.
Peel off the t-shirt and herb wrap and discard.
Separate the skin from the flesh. Pick out the bones
and fins.
Serve the fish with a light green salad with boiled
potatoes, lemon dressing and olive oil.
22
Fish
Jalapeno-Lime Shrimp
(Smoke & Spice)
1 pound large shrimp, peeled and deveined
JALAPENO-LIME MARINADE
1
⁄3 cup pickled jalapeno slices
1
⁄4 cup pickling liquid from jar or can of pickled
jalapenos
Juice of 2 limes
4 Tablespoons corn oil, preferably unrefined
3 Tablespoons minced fresh cilantro
4 green onions, sliced
3 garlic cloves, minced
JALAPENO-LIME MOP
Remaining Jalapeno-Lime Marinade
1
⁄2 cup seafood or chicken stock
Juice of 1 lime
Slices of fresh red jalapeno or other red chile, for
garnish (optional).
Puree the marinade ingredients in a food processor
or blender.
Place the shrimp in a shallow, nonreactive dish or
plastic bag. Pour the marinade over the shrimp and let
the shrimp marinate at room temperature for 30 to 40
minutes.
Prepare your Hasty-Bake for barbecuing, bringing
the temperature to 180 to 200ºF.
Drain the shrimp from the marinade, pouring the
marinade into a saucepan. Add the stock and
additional lime juice to the remaining marinade for the
mop. Bring the liquid to a vigorous boil over high heat
and boil for several minutes. Keep the mop warm over
low heat.
Place the shrimp on a small grill rack and baste
liberally with the mop. Transfer the shrimp to the
smoker and place away from the fire (make sure to
have your heat deflector in place over the coals). The
shrimp should cook in approximately 25 minutes, but
watch them carefully. They are ready when opaque,
slightly firm, and lightly pink on the exterior. Remove
the shrimp from the grill and mop them heavily again.
Place the shrimp on a platter, scatter the red chiles over
them, if you wish, and serve.