Hot-Smoked Whitefish on the Grill

Hot-smoked fatty fish is delicious grilled over glowing coals; it’s amazing, fast food with
lots of flavor. Simply let the fish heat through so it stays moist.

I often have whitefish, but other delicious options are brook trout, salmon, rainbow trout, mackerel, or kippers—the latter being the English name for smoked herring.

I think that 6¼ oz. (175 g), skin and bones included, is a good portion of fish per person
for an entrée, and 2½ oz. (75 g) is enough for an appetizer.

Cut the fish into portions, or grill it whole. Brush it with mild-flavored olive oil, put it in a
fish basket or holder, and grill it over direct heat: 1 minute per side if the fish isn’t too
thick, otherwise 2 minutes per side.

Here, I serve the freshly grilled whitefish with a tasty sea buckthorn mayonnaise, and a chard and pumpkin seed salad.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund