Barbecued Roasted Pepper Rockfish
Fish - Rock fish. A large perch also is good.
Fish Rub - I like black pepper or Old Bay.
Fruit - I like lime and mango. Lemon, orange, peach are also good.
Roasted and Diced medium hot Pepper - I like red and green jalapeños.
Minced Garlic and/or red onion.
Butter and light olive oil.
Charcoal briquettes and smoking wood - I like mild apple wood.
While briquettes are heating up, roast peppers over the hot heat/flame. The roasting mellows the heat and adds a delicious roasted flavor. Scrape skin off the peppers with a knife, remove the stem, seeds, and inside (for hot peppers). Combine diced roasted pepper, minced/diced fruit, minced garlic and butter in small steel pan on the edge of grill. Dice all of these ingredients so they are about the same size. Do not overcook where the individual flavors are unrecognizable.
Dry rub or put some light olive oil then rub the fish. Cook on the hot portion of the barbeque until over half cook. I like mine crispy on the outside. Toss some wet smoking wood on the briquettes. Put the seared fish on a small piece of aluminum foil and cover with the roasted pepper mix. Cover the barbecue to finish cooking the fish and allow the smoke from the wood to lightly flavor the fish. I serve with a hearty vegetable/rice dish and a green salad. Mississippi Mud (Beer from Trader Joes) or your favorite beer.