Smoked Red Fish Sandwich
INGREDIENTS/PREPARATION/COOKING PROCESS/COMPLIMENTS/GARNISH – PLACE IN PROPER TIME
|4 fillets||red fish fillets, 6-8oz each|
|2 tbsp.||BBQ Seasoning|
|4||fresh hamburger style buns|
|4 large leaves||leaf lettuce|
|1 ripe||tomato sliced|
|1||Avocado, peeled, seeded and sliced thin|
|1 medium||Red onion, sliced thin|
|8 slices||Bacon, precooked|
|¼ cup||tartar sauce|
Place the redfish on a flat surface and rub with bbq seasoning, pressing the spices gently into the fish.
Preheat the Bradley electric smoker to 175 degrees F
Place the red fish filets directly on the racks in the smoker. Close the door and allow to slow smoke for 1½ to 2 hours. Remove and set aside.
To assemble the sandwich, place a piece of lettuce on each bun followed by slices of tomato, avocado, red onion and bacon. Top with a filet of smoked red fish. Brush top side of bun with tartar sauce place on stack and serve