Smoked Black Bass Recipe

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Smoked Black Bass
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  1. Prepare charcoal grill: Remove top grill rack from grill (leaving bottom rack for coals) and open vents on bottom of grill. Light charcoal in chimney starter and let burn 10 minutes. Carefully pour hot coals evenly over 2 opposite sides of bottom rack, leaving free of coals a trough down middle of bottom rack. Carefully pour remaining (unlit) charcoal over lit coals, banking them to the sides to maintain trough in middle. Let coals burn, uncovered, until smoldering (coals will turn from white to gray), about 1 hour.
  2. Stack opened paper bags on a work surface, then stack butcher-paper sheets on top. Turn stack so a long side of paper is nearest you.
  3. Meanwhile, prepare fish: Stir together salt, pepper, cilantro, garlic, scallions, and oil in a small bowl.
  4. Rinse fish and pat dry, then cut 3 diagonal slashes on both sides of each fish. If necessary, trim tails so that each fish is no more than 13 inches long.
  5. Arrange fish flat lengthwise, side by side (head to tail) in middle of top sheet of stacked butcher paper.
  6. Squeeze lime juice over both sides of fish, then rub fish all over with cilantro mixture, being sure to rub mixture into slashes and all over inner cavities.
  7. Wrap fish in top sheet of butcher paper, overlapping long edges, then folding ends over fish. Turn package upside down to help keep closed, then wrap in second sheet of butcher paper in same manner. Turn package over again. Continue to wrap and turn fish in butcher paper and then brown bag sheets, 1 sheet at a time. Tuck short end of last few sheets inside ends of package to close.
  8. When coals are ready, fill a sink with water and immerse fish package for 1 minute to soak completely, then transfer to a shallow baking pan. Wearing protective mitts, transfer fish package to trough in coals, setting pan aside. Shovel smoldering coals from sides over package using spatulas, burying it as well as possible.
  9. Cook fish 30 minutes. (Some of paper will burn. If paper flames, cover grill briefly.)
  10. Wearing mitts and using both spatulas, carefully uncover package (douse any flames with water if necessary) and transfer to baking pan. Open package (use scissors if necessary) and fillet fish onto a warm platter. Serve with lime wedges.
  11. Cooks' notes: ·If you can't find butcher paper, you can substitute 2 large brown-paper bags, opened flat (at least 37 by 17 inches). ·You can also make this recipe with 1 (4- to 5-lb) whole black bass or sea bass. Cook package 10 minutes per inch of total package thickness.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 194.63 Kcal (815 kJ)
Calories from fat 75.76 Kcal
% Daily Value*
Total Fat 8.42g 13%
Cholesterol 113.38mg 38%
Sodium 536.06mg 22%
Potassium 407.23mg 9%
Total Carbs 2.17g 1%
Sugars 0.35g 1%
Dietary Fiber 0.61g 2%
Protein 25.88g 52%
Vitamin C 4.6mg 8%
Iron 1.7mg 9%
Calcium 34.4mg 3%
Amount Per 100 g
Calories 116.5 Kcal (488 kJ)
Calories from fat 45.35 Kcal
% Daily Value*
Total Fat 5.04g 13%
Cholesterol 67.87mg 38%
Sodium 320.89mg 22%
Potassium 243.77mg 9%
Total Carbs 1.3g 1%
Sugars 0.21g 1%
Dietary Fiber 0.36g 2%
Protein 15.49g 52%
Vitamin C 2.7mg 8%
Iron 1mg 9%
Calcium 20.6mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.5
  • 5

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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