Chilled Smoked Fish with Horseradish 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.



  • 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

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


  1. Fish: Sprinkle fish with garlic salt and lemon-pepper seasoning.
  2. Combine next 5 ingredients to make basting sauce.
  3. 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.
  4. Cool, refrigerate and serve with Horseradish Sauce.
  5. Horseradish Sauce: Mix together all ingredients and spoon into bowl. Sprinkle with paprika.

Yield: about 1 serving per pound | 2 cups sauce