Tonight we tried smoking Tailpia for the first time and it came out very well. The full recipe is below the before and after pictures.
The fish in the smoker, before adding honey and spices:
The fish after smoking:
This recipe is very simple but surprisingly tasty. It has some sweet, some smoky, and some spice.
Arrange the fish on the smoker grate and coat liberally with honey.
Then sprinkle on a bit of each of the following:
Then smoke for 18-20 minutes with hickory chips.
The resulting mix of honey, cayenne, and smoky flavor is truly excellent.
Last week we tried a new Garlic Shrimp recipe that was so simple and delicious that we planned to try it again. On Saturday my wonderful wife came back from the local Safeway and presented me with 1 pound of shrimp as well as about 1/3rd of a pound of small sea scallops.
Here's what the final product looked like:
Preparation is simple and quick.
Cut 2 red chilies lengthwise and remove the seeds.
Rinse the shrimp and scallops, keeping the separate.
Using a garlic press, crush 6-9 cloves of garlic.
Add 5-6 tablespoons of olive oil to skillet or wok. Put the wok on high heat.
Once the oil is hot, add the garlic, chilies, and shrimp. Stir frequently. After about 2 minutes, add the scallops. Continue cooking for another 2-3 minutes until the shrimp are pink and the scallops are just starting to get a gold color on the outside (they'll still be tender inside).
Serve and enjoy!