Simple Smoked Hake With Brown Rice Fusili Pasta!

Discussion in 'Fish' started by leah elisheva, Jun 2, 2015.

  1. Hi great smokers and happy Tuesday to you!

    Having raved a lot about that Frozen BEXX a line of goods; from calamari to whole sardines and Nile perch (which was more like a barramundi) to more, I smoked their hake medallions today and they were fantastic!!!

    I mopped the hake pieces in some high heat friendly safflower oil...
    And put them on grill grates on my tiny gas smoker out in the rain!

    With fabulous smelling hickory chips, I smoked these on lowish/med heat, for about 20-22 minutes...
    and they were spectacular! (A combo in taste to halibut steak & whiting)!
    And I layered them over wheat-free brown rice fusili pasta with fresh basil and enough raw chopped elephant garlic to scare all neighbors or the entire state!
    And I sprinkled ground white pepper which lent some lovely heat, and black truffle sea salt that was both aromatic and AMAZING, and then freshly squeezed lemon and shaved lemon zest and a bit of luscious avocado oil!

    I love this Portuguese line!

    Thanks for sharing in my lunch! Cheers and warm wishes, Leah
    Last edited: Jun 2, 2015
  2. moikel

    moikel Master of the Pit OTBS Member

    Great stuff.
    Hake is a great fish,very Portuguese . Ours comes from NZ,cut the same way as yours.
    I think a lot of frozen seafood gets a bum rap.
    Winter sun shine here,Aussie in over coats ,Swedish backpackers In shorts.
  3. Thanks Mick!

    I loved this Hake so much when smoked! But the Nile Perch is the best out of this line that I have found! Bought their mackerel to do sometime this week as well. Stay tuned!

    Meanwhile, I have to go find your knife stuff!!!

    Cheers and happy Wednesday!!! - Leah
  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Leah That Hake looks fantastic,and the art work you put into plating. Great looking dish, and thank you for sharing with us.
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Looks awesome as usual... I've not smoked whiting/hake.... I guess I should...
  6. Tropics, thank you tons! This really just melted apart! It's now one of my favorites!

    And Dave, thank you so very much as well! I know that you indeed know how good these unassuming picks can truly be! Really lovely stuff!

    Happy midweek to all!

    Cheers and warm wishes, Leah
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Oh Yeah!![​IMG]

    Looks Mighty Tasty, as do All your Beautiful "Square" Meals!![​IMG][​IMG]

    Thanks Leah!

  8. Thank you Bear!!!

    This meal was such a wonderful surprise, simpleton as it was! I LOVED it!

    But now I am hooked on this Bexx line of frozen goods (that doesn't taste frozen at all) and will fry the calamaris soon too, to show them that way, as they are so great!

    Thanks as always, for being your fabulous palate self!!!! You have a taste for the great indeed!!!! (I still need to find shad roe)!!!! Cheers and happy midweek!  - Leah
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Well---No Bexx at my stores.

    Had to settle for "Bos'N".  (Probably bad ones, huh??)  They look good in the bag. LOL

    At least I'll get to try some---other than the Rubber Bands from the Steak Hoagie Joints around here. [​IMG]

  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty Leah, nice smoke! We hook into Hake occasionally if the Oregon coast when deep water fishing. It's a great fish for smoking!
  11. Hey Bear! So glad you found a brand to try indeed - let me know how that one is! And I wonder if Bexx goods can be ordered online. Anyway, I bet yours will be great!

    And Dirtsailor, thank you! How fantastic that you hooked hake - so fresh! Your access to fish is tremendous!!!

    Cheers and to all and happy Thursday! (I"m making fennel soup with oysters today)!!! - Leah
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    It is such a treat to find a quality supplier of seafood. I am jealous. I am particularly jealous of this meal!

  13. Thank you so much Disco!

    I cannot say enough good things about this frozen BEXX line (without any added junk in any of their items etc.) as it is just gorgeous and doesn't taste frozen in the slightest. A treat to find indeed!

    Thanks so much for chirping in!!! Cheers and warm wishes, Leah
  14. moikel

    moikel Master of the Pit OTBS Member

    Dropping this in here on the fly.Its an adaption of a French Basque dish.
    They do tuna steak with chilli,onions,garlic, pan fried.
    I got a kg bit of yellow fin tuna this morning. Trimmed it ,salt ,pepper,EVO, hit it hard on cast iron griddle. Rubbed it with dried chilli flakes & garlic put it in the oven like its roast beef.
    Seperate I did quartered leeks with a splash of red wine vinegar,sugar EVO.
  15. moikel

    moikel Master of the Pit OTBS Member

    This was great,leeks were a nice counterpoint.
    Medium rare in the centre ,carved it about an inch thick.
  16. moikel

    moikel Master of the Pit OTBS Member

    It's a Leah style of dish ,rare ,a few simple ingredients.I just dont have her plating skills.
  17. Oh Mick, that IS my style of dish indeed! I want that amazing tuna NOW!! Right off the screen! So beautiful! (I could eat the hunk raw)! Fabulous pictures!!!
  18. moikel

    moikel Master of the Pit OTBS Member

    I even used your Himalayan pink salt! We get yellowfin here our bluefin goes straight to Japan.
    Right in season now,same as leeks. Weather has been against fishing,mullet roe at $40 kg!Ouch.

    Yellowfin around 40kg being broken up for Japanese restaurant trade today. Lot of fish from NZ .
  19. YAY on the salt!!! Just bought a new jar of it last night & had it on an avocado as a snack just a while ago this morning! Beautiful stuff!

    But wow that tuna hunk looks amazing! You have such great access to things!

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