Smoked King Fish
1 ½ lb king fish
2 tablespoons sea salt
1 1/2 tablespoons garlic powder
½ cup brown sugar
½ cup dark rum
Place fish in a shallow dish top with the next four ingredients and add water until the fish is fully covered. Cover and refrigerate 24 hours. Drain all of the liquid and pat dry the fish. Add to your smoker and follow cooking instructions your smoker come with. Serve warm with lemon wedges or make into a smoked fish spread.
Trigger fish with lemon & herbs sauce
4 trigger filets with skin on (you can substitute with Snapper)
1 teaspoon sea salt
1 tablespoon olive oil
1 tablespoon butter
½ cup cream
¼ cup lemon juice & zest of one lemon
¼ cup cilantro
Pinch of salt & pepper
Season fish filets with sea salt. Preheat a frying pan on medium high heat add 1 tablespoon olive oil and fish filet skin side down first and cook 4 minutes turn and cook an additional 3 minutes.
In small sauce pan melt butter on medium high heat add crème, lemon, zest and cilantro season with salt & pepper. Whisk until warm through. Place fish filets on a platter and top with lemon & herbs sauce serve immediately. Bon appétit!