Dill Smoked Cod
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 169. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 3- to 4-pound fresh or frozen dressed cod or other fish
- 2 cups cherry or apple wood chips
- 1 tablespoon cooking oil
- 1 tablespoon snipped fresh dillweed or 1 teaspoon dried dillweed
Instructions
- Thaw fish, if frozen. Soak wood chips in enough water to cover for 1 hour. Meanwhile, cut 1/2-inch-deep diagonal slits, 1 inch apart, into both sides of fish. Rub oil into slits. Then rub with dill, pressing into slits.
- Prick a few holes into a piece of heavy foil large enough to hold fish. Drain chips. In a covered grill arrange preheated coals around a foil drip pan. Test for medium coals. Place chips on coals. Place foil on rack above drip pan. Place the fish on foil. Grill fish, covered, 50 to 60 minutes or till fish flakes easily with a fork.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Grilled Rock Cod" by eekim; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/63669472@N00/2061704352. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.