Hickory Grilled Fresh Fish Recipe

Prepare marinade

In a shallow dish or bowl combine 3 tbs olive oil, 2 tbs lemon juice, 1 tsp hickory liquid smoke, minced garlic, thyme, paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk to emulsify.

Marinate fish

Pat fish fillets dry with paper towels. Place fillets in the dish and spoon marinade over them to coat both sides. Cover and refrigerate 15–30 minutes (no more than 30 minutes to avoid 'cooking' the fish in acid).

Preheat grill

Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). If using a charcoal grill, add a small piece of hickory wood (or soaked wood chip packet) to the coals for added smoke. Oil the grill grates well to prevent sticking.

Grill fish

Remove fillets from marinade and let excess drip off. Place fillets on the grill skin-side down if applicable. Grill 3–5 minutes per side depending on thickness (fish is done when opaque and flakes easily with a fork; internal temp ~ 140–145°F / 60–63°C). Avoid moving fillets until a good sear forms. Transfer grilled fish to a plate and tent loosely with foil to rest for 3 minutes.

Cook cauliflower

Place cauliflower florets and 1 peeled garlic clove in a medium pot. Add enough cold water to cover by 1 inch and a pinch of salt. Bring to a boil, then reduce to a simmer and cook until very tender, 10–12 minutes. Drain well and let sit in a colander for 1–2 minutes to release excess steam.

Mash and season

Transfer hot cauliflower and garlic to a food processor or blender. Add 2 tbs butter, 2 tbs cream cheese, and 3 tbs heavy cream. Purée until smooth. If too thick, add more cream 1 tbs at a time until desired consistency. Season with 3/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm covered.

Optional finish

For extra silkiness, stir in an additional 1 tbs butter off-heat. Spoon cauliflower mash onto plates as the base for the fish.

Prepare asparagus

Trim woody ends from asparagus. Toss spears with 1 tbs olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/2 tsp lemon zest, coating evenly.

Cook asparagus

You can grill asparagus alongside the fish for 3–6 minutes, turning occasionally until tender-crisp and lightly charred, or roast in a 425°F (220°C) oven on a baking sheet for 10–12 minutes. Remove when bright green and slightly blistered.

Place a generous scoop of cauliflower mash in the center of each plate. Arrange 3–4 asparagus spears on one side of the mash. Top the mash with a grilled fish fillet. Spoon any resting juices from the fish lightly over the fillet (do not drown).

Garnish each plate with a lemon wedge and sprinkle with chopped parsley or microgreens and a light grind of black pepper. Serve immediately.