This delicious smoked fish recipe will be a winner for a quick dinner on the pellet grill! The technique we use gives the fish a crispy outside, without overcooking the delicate fish. This is a quick and yummy dinner recipe.
Lightly Smoked Cod
Combine panko bread crumbs with your favorite seasoning blend in a small bowl. (I love Caribeque.com Lemon Garlic Seasoning, it has a wonderful lemon flavor that pairs well with fish)
In another small bowl, mix with egg with the cream or milk, and beat well.
Place bread crumb spice mixture on large dinner plate.
Using a spoon, spread egg mixture over one side of the cod. Place the egged side of the fish onto the bread crumb mixture on the plate, and press gently.
Spread egg mixture on the other side of the fish, and cover with bread crumb mixture. Cover fish, press gently, and gently remove excess.
Prepare cookie sheet by placing frogmat on top of cookie sheet. Place breaded fish fillet onto the frogmat.
Prepare second fillet of fish the same way as above, covering with egg mixture and then bread crumbs. Place second fillet of fish onto frogmat
Set grill to 400 degrees with Apple Mash Pellets. Watch the temperature, and when the pellet grill reaches 160-170 degrees (not 400!), place the fish on the grill by sliding the frogmat and fish onto the grill grates.
Pellet grilling beginning at this lower temperature is the secret to this recipe! It slowly cooks the fish while crisping up the outside. This technique is important as it gives a light smoke flavor with crispy breading, but doesn't dry out the fish.
Bake on your pellet grill for about 20 minutes, or until the temperature of the thickest part of the fish fillet reaches 145 degrees.
Remove fish by sliding the frogmat and fish back onto the cookie sheet. Gently transfer to plate and enjoy!