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
  • slice of cheese, your preference
  • 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

Serves 4

smoked redfish