Blackened rockfish from Cool Smoke: The Art of Great Barbecue (page 193) by Tuffy Stone

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use the book’s “Cool Smoke rub” for the barbecue spice rub specified in this recipe. Can substitute grouper or redfish for rockfish.

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