First up, get to Hampton and catch some FRESH Rockfish. Take the fillets and put them in an aluminum foil "Boat" this will just allow the marinade not to drip threw on to the grill. Inside the foil and on top of the fish place three cups of white wine, a bunch of parsley, worcestershire sauce, a dash of hot sesame oil, a teaspoon of smoked paprika, two teaspoons of liquid smoke (hickory) and two teaspoon of liquid smoke (Pecan) then add some fresh cracked pepper, teaspoon of soy, and three sliced lemons.
Then, close up the foil air tight and place on a grill at 450 degrees for 1-1\2 hour. Then, remove from the grill and let the fish cool, then place in the refidge for about 30 minutes.
This will be one of the best smoked fish you will ever have. Simply serve it up with your favorite cream cheese and sour cream dip, some crackers, and you have got it!!
Ruth and I went to a holiday party Sunday night after a day on the water, smoked up about a four pound chunk of Rockfish, everyone at the Christmas party went nuts over this fish.
I would like to thank everyone who has participated in our tournaments this year. Anglers have brought in some fantastic catches. Congrads to everyone who fished the Get Hooked On Hampton Tourney, Jim Baugh Rockfish Holiday, ASA, and of course Bluewaters Rock Party. The BIG one is still yet to come, the Rockfish shootout in January. Jim Baugh Outdoors will be filming that one for sure.
Special thanks again to Suzuki Marine and Hampton CVB for sponsoring our two tourney events. Each year these fish just keep getting bigger, and more people are fishing!
Once again, congrads to Max King for this weekends largest fish, that 61 pound hogg. Fish of a lifetime.
Tight Lines, and happy holidays