Amberjack Pepperjack Mini Pizzas
|An original recipe from Ray Lampe, Dr. BBQ|
|12 ounces||fresh Amberjack filet|
|6||English muffins, split|
|Dried oregano leaves|
|8 ounces||shredded pepperjack cheese|
Prepare the Egg to cook at 300° using the platesetter in the legs up position and adding the cooking grate on top. Add a big handful of apple wood chips to the charcoal for smoke flavor. Lay the Amberjack on an oiled cooking grid and season lightly with salt and pepper. Place it in the Egg for 30 minutes or until the fish is golden brown and firm to the touch. Remove to a platter and let cool. This may be done up to a day ahead. Prepare the Egg to cook at 400° with the platesetter in and legs down without a cooking grate. Pull the smoked fish apart into shreds. Spread each muffin half with a couple tablespoons of the marinara. Top with a little of the Amberjack. Sprinkle with oregano and top with some of the cheese. Continue sharing the ingredients until all 12 muffins are covered. Cook four to six at a time directly on the platesetter for about 10 minutes or until they’re reached your desired color on the top and crunchiness on the bottom.
Makes 12 servings