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Faux Barbecued Red Rock Cod

Food.Wishes's picture
Many people don’t realize how many types of paprika are available. I always stock four types in my pantry; Hot Paprika, Bittersweet Paprika, Sweet Paprika, and Smoked Paprika. You’ll find these at you local gourmet store, as the supermarket will probably only have the regular Sweet Paprika. You can also check online of course. As I usually say, any white flaky fresh fish fillets will work. By the way, what is sold as “Red Snapper” in most stores is actually Rock Cod. True Red Snapper is not as common. I topped the fish with a nice, homemade Remoulade sauce (AKA tartar sauce) which I’ll demo also.
Ingredients
For recipe ingredients, please refer to the video.
Directions

For recipe directions, please refer to the video.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Feel: 
Smooth
Method: 
Grilling
Ingredient: 
Cod
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
2
For those who love grilled fish with that wonderfully smoky flavor of the charcoal, learn an easy way to cook a beautiful delicate white fish like red cod (often sold as red snapper) that is impossible to grill and get the same smokiness and crispiness of charcoal grilled fish. Chef John teaches you how to use smoked paprika and a batter to coat fish and sear it in a pan to achieve the similar taste and texture of charcoal smoked meaty fish like tuna or salmon cooked on a barbecue grill.

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1 Comment

J&J's picture
Hardest part of this recipe is locating SMOKED Paprika! Once that is accomplished preparation is a breeze. We've been longing for the Fish-on-a-Stick grilled on some of the less touristed beaches of Mexico and now can enjoy this here on a rainy Pacific Northwest day. Recommend a lighter dusting of Paprika, salt, pepper than what would appear in video in order for sweet fish flavor to shine through. Ahhhh, feel the sun burn and sand between the toes!