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Epicurious

Mullet

If you think I’m talking about the haircut—“business in the front, recreation in the rear”—you best move on to the next recipe. If you know good food, you’ve probably heard about mullet, which is a fish found worldwide in tropical and coastal waters and abundantly on both coasts of Florida and into Georgia. Mullet is a bony fish with light meat and a stout body—and it’s oily, so it takes especially well to absorbing smoke. Any good fishmonger should be able to get you some.

Recipe information

  • Yield

    serves 4

Ingredients

4 5- to 6-ounce mullet fillets, skin on
1 1/2 cups Jack’s Old South Original Rub, or 1 recipe Basic Barbecue Rub (page 20)
1 medium onion, chopped
8 tablespoons (1 stick) unsalted butter, cubed

Preparation

  1. Step 1

    Heat a smoker to 300˚F.

    Step 2

    Place the fillets, skin side down, in a small aluminum baking pan. Coat the top of the fish with the rub. Cover the fish with the chopped onions and butter cubes. Cook for 30 minutes or until the flesh of the fish is tender.

    Step 3

    Remove and enjoy.

Cover of the cookbook Smokin' With Myron Mixon featuring the chef and a double rack of saucy glazed ribs.
Reprinted with permission from Smokin' with Myron Mixon by Myron Dixon with Kelly Alexander, © 2011 Ballantine Books, an imprint of Random House. Buy the full book from Amazon or Bookshop.
TagsSouthernAmericanFishSeafoodOnionRoot VegetableVegetableMainDinnerNut FreeGluten FreeDairy FreeEasy5 Ingredients or FewerSmokeCookbooks
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