Fish Grilled & Smoked

Tarragon
Grilled Lobster with Tomato and Tarragon-Chive Butter, 127
Grilled Wild King Salmon with Smoked Lobster–Tarragon Beurre Blanc, 76–
77, 77
Lemon-Tarragon Butter, 226
Tarragon Beurre Blanc, 76–77
Tarragon Butter, 227
Tomato and Tarragon-Chive Butter, 127

Tea Leaf–Smoked Red Snapper, 103

Temperature control
cooking fish and, 7, 8, 12, 185
smoking fish and, 189, 190

Thai ginger (galangal), 85, 168, 229
Thousand Acre Lake, 68–70, 69
Tickled Pink Oyster Pasta, 118–19
Tickled Pink Oysters, 32
Tilapia and Coffeehouse Stuffing, 82–83
Tilefish (golden bass or golden snapper), mercury caution, 3, 193
Timbales, Curried Trout, 31
Timing, adjusting according to grill, 12, 21
Toasted Pumpkin Seeds, 168
Toliman volcano, 132

Tomatoes
Bluefish with Tomato and Basil, 89
Grilled Tomatoes Marinated in Balsamic Vinegar, 222
Lobster-Tomato Bisque, 139
Mediterranean Wellington (Red Mullet with Olives, Tomato, and Feta
Cheese), 166
Plum Tomato Cups, 222
salad option, 168
Smoked Whitefish with Stir-Fried Shiitakes and Green Tomatoes, 37
Smoked Tomato Mousse, 221–22
Spaghetti Squash and Fresh Tomato, 220–21
Tomato-Mint Salad, 224
Tomato and Tarragon-Chive Butter, 127

Tongs, 16
Tools for grilling, 14–17
Towels, 16

Trout
Berkshire Brookie Spring Wellingtons (a Spring Harvest of Brook Trout,
Watercress, and Fiddleheads), 152–53, 153
boiling trout, 65
Curried Trout Timbales, 31
Grilled Butterflied Trout, 49
health benefits, 2
Smoked Apache Trout, 64
Smoked Lake Trout with Olive-Mustard Sauce, 52
Smoked Rainbow Trout, 65
smoking favorite, 193
Steelhead Trout in Red Wine Sauce, 50–51

Tuna
Grilled Tuna Burgers, 84
health benefits, 2
Moroccan Wellington (Sushi-Quality Tuna with Preserved Lemons), 154–55
Rum-Soaked Tuna, 108
Smoked Tuna Martini, 107

Smoked Tuna with Ponzu
Sauce, 100
smoking favorite, 193
Tuna Kebabs, 80
Tuna Steaks and Blood Oranges in Foil, 83
Turmeric and Celeriac with Yum-Yum Yogurt, 228
Turner, Ted, 33, 34
Turpentine flavor from pine pitch, 181
Two Jake Lake (British Columbia), 224

U
Ugali, 196
U.S. Food and Drug Administration. See Food and Drug Administration

V
Vegetables and Fish (Grilled), Salt Cod Chowda with, 142–43
Vinaigrette, Cider, 48

Vinegar
Balsamic Vinegar Marinade, 222
salad option, 167, 168

Vitamins (A, C, D, E) from fish, 3
Vouvray, 235

W

Walleye
freshness of, 3
Grilled Walleye with Grapes and Shaggy Mane Mushrooms, 54
Smoked Walleye with Red Pepper Sauce, 60–61
Walleye Hash Browns, 62
Walleye Smoked with a Dried Mushroom–Pumpkin Seed Rub, 56

Washing fish, 4, 6
Watercress, Brook Trout, and Fiddleheads Spring Harvest (Berkshire Brookie

Spring Wellingtons), 152–53, 153
Water for grilling fish, 17
Water smokers, 185
Weather-related variables, smoking fish, 188–89
Weber grill, 13
Weekly serving, recommendation, 2, 3, 193
Wee Peaty Wellington (A Marriage of Salmon and Scotch), A, 150–51
Weight loss of fish from smoking, 192
Wellingtons, 144–66

Berkshire Brookie Spring Wellingtons (a Spring Harvest of Brook Trout,
Watercress, and Fiddleheads), 152–53, 153

Cornmeal Dough, 145, 146, 151
directions for, 145–46
dough for, 144–45
grill basket for, 145
Indonesian Wellington (a Cultural Blend of Sea Bass with Peanuts, Soy

Sauce, and Tamarind), 160–61
Key West Wellington, Sunset Pier–Style (Red Snapper, Chiles, and Lime),

147
Mediterranean Wellington (Red Mullet with Olives, Tomato, and Feta

Cheese), 166
Moroccan Wellington (Sushi-Quality Tuna with Preserved Lemons), 154–55
Nectarine, Plum, and Cherry Wellington, 238–39
New York Wellington with East Coast Stripers, 148–49
Patagonian Wellington (Sea Bass with Asparagus and Romesco Sauce), 164,

164–65
Potted Fish, 163
Wee Peaty Wellington (a Marriage of Salmon and Scotch), A, 150–51

Ya Sure You Betcha Wellington (Perch Fillets with Morels), 156
Zydeco Wellington (Louisiana Catfish), 162–63
West, The (Big Sky Country), 33–35, 33–35
White Bean, Mango, and Jerusalem Artichoke Salad with Cold Sea Bass, 174

Whitefish
Smoked Whitefish with Stir-Fried Shiitakes and Green Tomatoes, 37
smoking favorite, 193

White Fish, Grapefruit Salad with, 178
White wine, 234, 235
Whole fish, preparing, 5
Wild Chicory, Cattail-Shoot, and Shad Salad, 177
Wild King Salmon (Grilled) with Smoked Lobster–Tarragon Beurre Blanc, 76–

77, 77

Wild mushrooms
caution, 55
Mixed Wild Mushroom Pasta, 223
Smoked Salmon Pizza with Mixed Wild Mushrooms, 38, 38–39
Smoked Burbot with Wild Mushrooms, Plum & Mint Sauce, 57
Wild Mushroom Ragu, 223

Wine, 234, 235–36
Wire brushes, 17
Wire-mesh basket, 15, 145

Wok
grilling fish, 16
smoking fish, 186–87

Wood chips/chunks
flavoring with, 22
fuel for smokers, 183

Wooden skewers, 16
Wood pellet-fired grills, 13, 18
Wood stove for smoking fish, 181

Wraps
Catfish Wrapped in Collard Greens, 47
Grilled Smallmouth Bass Wrapped in Cornhusks, 53

Y
Ya Sure You Betcha Wellington (Perch Fillets with Morels), 156
Yellow Perch (Smoked) in Grapefruit Marinade, 67
Yellowstone Park, 34
Yellowtail (hamachi) Papaya, Carambola, and Yellowtail Salad, 175

smoking favorite, 194
Yellowtail Smoked over Fennel, 104
Yum-Yum Yogurt with Celeriac and Turmeric, 228

Z
Zinc from fish, 3
Zuppa di pesce, 134
Zydeco Wellington (Louisiana Catfish), 162–63