Ingredients
1 tbsp olive oil
24 oz black cod fillets, skinless
½ tsp salt
¼ tsp pepper
2 lbs Idaho potatoes, quartered
2 cups warm water
¼ cup lemon juice, freshly squeezed from 2 medium lemons
½ cup soy sauce
2 tbsp brown sugar
1 tbsp kosher salt
1 tbsp chili garlic sauce
1 tsp fresh ginger, grated
⅛ tsp freshly ground pepper
Preparation
Combine all ingredients for brine in a large bowl. Mix until sugar and salt are dissolved.
Meanwhile, rinse the fillets under cool running water.
Slice the fillets into 4 serving portions.
Place the fillets into the brine solution, making sure all the fillets are completely submerged. Cover the bowl with plastic wrap and chill in the fridge for 4 to 6 hours.
Drain the fillets and discard the brine. Let the fillets chill uncovered in the fridge for another 1 hour to dry.
Preheat the grill to 200 degrees F. Add a handful of applewood chips to the smoker box and place it in the grill as well.
Cut 4 medium size sheets of aluminum foil.
Take a piece of foil and place the fish in the middle. Wrap the fish loosely forming a packet. Do this with the other three fillets.
Cut a large sheet of aluminum foil and place an even amount of potatoes in the center.
Season with salt and pepper, and drizzle olive oil on top.
Form a packet with the foil around the potatoes.
Place potatoes and cod on the grill and let cook for 45 minutes to 1 hour, or until the potatoes are tender and the internal temperature of the cod reaches 145 degrees F when a meat thermometer is inserted in the middle.
Serve warm and enjoy!
