Pictured here are slabs of striped bass that are lathered with mole concentrate from John’s recent trip to Mexico. We let the fish sit for an hour or so and then we cooked the pieces on the oiled pan, pictured on the Big Green Egg. The paste dried a bit during the cooking process but the finish beneath was moist and succulent. The skin crisped and the fish cooked beneath the layer of spices and aromatics. When we carved the fish, it was juicy and flaked on cue. The slathering on of spice pastes, marinades, glazes, rubs, or whatever, is something we forget about when we cook individual portions of food. When we cook large roasts, it seems to be an instinctual reaction. Perhaps we need to start cooking more often in large pieces to guarantee a base of flavor, or better yet, we could look at individual portions from this flavorful point of view.
About the Author
