Name: Smoked Black Bass
Cook time: 2 hr
Total time: 2 hr
Yield: Makes 8 servings
Ingredients: 1 (10-lb) bag hardwood charcoal; 4 large brown-paper grocery bags, opened flat (at least 37 by 17 inches); 3 (38- by 18-inch) sheets unglazed butcher paper; 1/2 tablespoon salt; 1 teaspoon black pepper; 1/2 cup chopped fresh cilantro; 4 large garlic cloves, thinly sliced; 4 scallions (white and pale green parts only), finely chopped; 3 tablespoons extra-virgin olive oil; 2 (2- to 2 1/2-lb) whole black bass or sea bass, cleaned and scales removed; 1 lime, halved; Accompaniment: lime wedges; a 22-inch-wide kettle grill; a chimney starter; grilling mitts; 2 long sturdy metal grilling spatulas

Smoked Black BassRomulo Yanes

It's always exciting to find a cooking method that has a dramatic effect on the flavor of your food, and this technique certainly fits the bill. Black bass, liberally seasoned with garlic, olive oil, and lime, is wrapped in layers of water-soaked paper, then buried under hot coals.

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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