Georgia Magazine - June 2012 - (Page 40)

The fried whiting at Holton’s in Midway is outstanding, especially with the restaurant’s homemade tartar sauce. the site. This year’s festival will be the 36th annual event and is slated for Oct. 19-21. Georgia trout also is a good ﬁsh to smoke in this manner. Smoked Mullet 1 2 5 3 1 pound hickory chips quarts water pounds mullet ﬁllets, butterﬂied quarts water cup salt (if using sea salt, use less as its ﬂavor is very intense) Ice high heat, and add salt, stirring until dissolved. Add ice until water measures 1 gallon, and bring water temperature down to cold. Place ﬁsh in the brine, and let them soak, refrigerated, for 30 minutes. Remove from brine, rinse thoroughly and dry. Set aside. Note: You can smoke ﬁsh in a hooded or covered charcoal, gas or electric grill. Keep heat low, about 150-175 degrees. If using charcoal or ceramic briquettes, light them, and when they’re warm, cover them with about 1/3 of the wet chips. These will keep the temperature down and provide the smoke needed to perfume the ﬁsh. Add additional chips as needed during the smoking process. Place ﬁsh, skin side down, on well-greased racks, and close the hood, keeping the vent slightly open. Fish will need about an hour to smoke and cook thoroughly, or about 30-45 minutes at 200 degrees. Serves 6. leave vent slightly open. Check after 15 minutes, and when the ﬁsh ﬂakes, it’s done. Lay lemons, cut side down, on top of grill rack, and let them caramelize slightly. Note: Doing this releases the juices and enhances the ﬂavor. Serve a grilled lemon half with each portion of ﬁsh. Serves 2. Use ﬂounder, sheepshead or any mild ﬁsh for this dish. Be sure to leave it whole, with the head and tail on, as the bones add ﬂavor. JANE GARVEY Baked Stuffed Fish 1 large (about 2 pounds) whole ﬂounder or sheepshead, gutted, cleaned, with head and tail left on 1 tablespoon butter 1 tablespoon olive oil 1/4 cup minced green or red pepper 1/4 cup minced onion 1-2 cloves garlic, peeled and minced 1/2 cup crab meat or small shrimp, cleaned 1/2 cup bread crumbs 1/4 cup melted butter, divided, plus softened butter for preparing pan and buttering waxed paper Salt and freshly ground black pepper, to taste 1/4 cup dry white wine Rinse ﬁsh, pat dry and set aside. Soak hickory chips for several hours or overnight in 2 quarts water. Drain and keep in a cool place; otherwise, the chips could take on a moldy or sour aroma. When ready to smoke ﬁsh, wash ﬁllets in cold water and set aside. Bring 3 quarts water to a boil over Grilled Rainbow Trout 1 (about 1-1/2 pounds) rainbow trout, gutted, head and tail left on 1/8 cup minced pancetta Assorted fresh herbs as sprigs: fresh thyme, parsley and oregano Olive oil Salt and freshly ground black pepper, to taste 1 whole lemon, cut in half Turn the pages For more on ﬁsh and its preparation, as well as on the subject of sustainability in seafood, see “For Cod and Country,” by Chef Barton Seaver (Sterling Publishing Co., 2011). It has an especially useful and excellent section on smoking ﬁsh. Second helping: Fishing for more For more recipes and to web contactexclusive companies the mentioned in the story, see our “Second helping” story, available exclusively on page 40A of the May 2012 digital edition, at www.georgiamagazine.org. web exclusive Rinse ﬁsh and pat dry. Set aside. Heat a small black cast-iron frying pan, and render out the pancetta just until it begins to caramelize. Remove and reserve. Stuff opening of ﬁsh with pancetta and fresh herb sprigs. Close with picks. Rub ﬁsh with olive oil. Season to taste with salt and black pepper. Set aside. Prepare grill. If using charcoal, make a mound of charcoal and when they are covered with white ash, push them to one side of the grill. Mount the rack, and lay the ﬁsh on the side of grill opposite the coals. Cover with hood or close lid, and More online at www.georgiamagazine.org Preheat oven to 350 degrees. In a small frying pan, heat 1 tablespoon butter and olive oil. Sauté green pepper, onion and garlic, cooking just until soft and lightly colored. Place in a small bowl. Add crab or shrimp (or a combination) and bread crumbs. Add 2 tablespoons melted butter and combine. Season to taste with salt and black pepper. Open ﬂounder or sheepshead and spoon in stufﬁng. Close opening with picks or stitch it shut with thread or unwaxed dental ﬂoss. Grease a large glass dish with butter and lay the ﬁsh on top. Drizzle remaining melted butter on top and the 1/4 cup of dry white wine. Butter a sheet of waxed paper and lay it on top of dish. Bake ﬁsh for about 15-20 minutes, or until it ﬂakes easily but is still moist. Serve with a green vegetable. Serves 4. GEORGIA MAGAZINE 40 http://www.georgiamagazine.org http://www.georgiamagazine.org http://www.georgiamagazine.org

Table of Contents for the Digital Edition of Georgia Magazine - June 2012

Georgia Magazine - June 2012
Table of Contents
Viewpoint
Mailbox
Liberty Notes
Picture This?
Georgia News
Calendar of Events
Currents
Georgia’s Energy Outlook
Wholesome Fun and Shaping Winners
Where to Stay and Eat When Visiting the Rock Ranch in the Rock, and Winshape Retreat in Rome
Take to the Road
Travel Guide
My Georgia
Georgia Gardens
Georgia Cooks
Second Helping: Fish
Snapshot
Bonus Snapshot Submissions
Plant of the Month; Liberty Notes
Energy-efficiency Tips
June’s Online Trivia Contest

Georgia Magazine - June 2012