Cod is one of my favorites!
I sprinkled the filets with lemon pepper and added a few dabs of butter.
Into the Memphis Pro at 250F for 20 minutes then kicked the heat up to 350F for the rest of the cook. (until the fish flakes)
Mix 1/2 cup of mayo
1 chipotle pepper in adobo sauce, chopped (you can use more)
some chopped onion
salt to taste
a squeeze of lime juice
and 1 bag of pre-shredded cabbage
chill while smoking the fish.
This time I used chipotle sauce in place of the peppers in adobo.
Heated some tortillas....
The smoked fish taco topped with chipotle slaw, fresh pico de gallo and a squeeze of lime.
There was no way I could eat two tacos, so I had leftover smoked cod. :)
The next day I fried some sopes...
topped with black beans...
added some smoked cod, fresh pico, a dab of sour cream and a drizzle of chili lime cholula sauce..
Not sure which meal I enjoyed most. :)