Hickory Smoked Fish Steaks
|Halibut fish/Halibut / other fish steaks||2 Pound (1 Inch Thick, Fresh / Frozen)|
|Marinade||1⁄2 Cup (8 tbs) (Oriental Style)|
|Liquid smoke flavoring||2 Teaspoon|
|Cocktail sauce/Lemon butter / basting sauce||4 Tablespoon|
Thaw frozen steaks.
Cut into serving size portions; arrange in a single layer in shallow baking dish.
Combine marinade and liquid smoke; pour over fish and refrigerate 30 minutes to 1 hour, turning pieces 1 or 2 times.
Drain fish, reserving marinade for basting.
Place fish in well-greased shallow baking pan.
Place on cooking grill.
Cover kettle; cook about 12 minutes, or until fish flakes easily with fork.
Baste with reserved marinade 2 or 3 times during cooking.