Casting a Wider Net
Local chefs showcase less-familiar fish species in support of a more sustainable seafood industry.
While prepared smoked mullet can often be found at local fish stores, there’s nothing like the flavor and satisfaction of smoking your own. Serve this locally caught mullet dish with Datil pepper remoulade. You can find Chef Kenny’s Raging Cajun Spice and Chicken Spice online at ChefKennyGilbert.com.
Ingredients
SERVINGS: 6
Fish Rub
- 1/2 cup salt
- 1/2 cup white sugar
- 1/2 cup Chef Kenny’s Chicken Spice
- 6 (6-ounce) Mullet fillets
Datil Pepper Remoulade
- 1 cup mayonnaise
- 2 tablespoons datil pepper sauce
- 1 tablespoon stone-ground mustard
- 1 tablespoon chopped capers
- ¼ cup diced red onion
- 1 teaspoon Chef Kenny’s Raging Cajun Spice
- ¼ cup fresh lemon juice
- Zest from ¼ lemon
- 1 teaspoon sugar
- 1 tablespoon chopped fresh dill
Instructions
1. Combine first three ingredients of the fish rub and mix well.
2. Dredge mullet in the mixture. Cure for 3 hours. Rinse fish.
3. Place fish skin side down on resting racks. Season fish with a light dusting of Fried Chicken Spice. Air dry in cooler, unwrapped, overnight.
4. Preheat smoker with ¼ bag charcoal and 3 logs, and heat to 300–350°. Place racks of fish on the smoker. Cook for 15 minutes. Remove and cool.
For Datil Pepper Remoulade, place all ingredients into a bowl and mix together well with a whisk. Reserve. Serve on top of mullet.
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