Chilled Smoked Fish with Horseradish Sauce

Whole redfish
Garlic salt
Lemon-pepper seasoning
Juice of 3 lemons
1/2 cup butter, melted
2 tablespoons Worcestershire sauce
Dash of Tabasco sauce
1 teaspoon chopped parsley

Sprinkle fish with garlic salt and lemon-pepper seasoning. Combine next 5 ingredients to make basting sauce. Place aluminum foil over tail and head of fish and smoke on covered grill over low fire (to which wet hickory chips have been added) for about 1 hour. Baste every 15 minutes. Do not overcook. Fish should flake easily. Cool, refrigerate and serve with Horseradish Sauce. Yields about 1 serving per pound.

Horseradish Sauce:
2 cups sour cream
1 tablespoon horseradish
2 teaspoons lemon juice
1/4 teaspoon lemon-pepper seasoning
Salt, to taste
1 tablespoon chopped chives or
    1 teaspoon dill seed or fresh dill
Paprika

Mix together all ingredients and spoon into bowl. Sprinkle with paprika.

Makes 2 cups sauce.

The fish makes an excellent buffet dish. For an appetizer, serve a piece of smoked fish on a Melba round with a dab of sauce on top.