Today I took a couple of skinless Cod filets, sprinkled lightly with some rib rub, placed in a rib rack and cooked in the WSM with cherry wood at 225 for 1 hour. Removed at 140-145. The fish was moist and didn't have too much smoke flavor. However, it could have used more seasoning or possibly a marinade. Sprinkling the rub on really didn't add much.
What do you folks use for seasoning when cooking white fish? I am looking for something flavorful but not spicy. Already use the brown sugar recipe for salmon so I would also like something not too sweet. Is a marinade the way to go?
Thanks, John
What do you folks use for seasoning when cooking white fish? I am looking for something flavorful but not spicy. Already use the brown sugar recipe for salmon so I would also like something not too sweet. Is a marinade the way to go?
Thanks, John
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