Lightly Smoked Cod

Total time: 30 minutes
  This is a cross between smoker cooking and grilling, and it flavored the cod perfectly:  a light smoke and dill combination.  It needed nothing else.

 Ingredients:

• 1 - 2 filets of cod, or other thick, firm white fish, 12oz (360gr) total weight
• 2 tsp dill weed
• 1 tbs olive oil
• 1 tsp soy sauce
• wood chips for smoking - apple is nice    See Barbecue Grills for more info
• Weber-type kettle barbecue with charcoal  or Gas Grill

 Instructions:

• If you are using small, commercial wood chips, put them in water to soak.
• Mix the soy sauce and the olive oil. 
• Brush on the fish. 
• Sprinkle the dill weed on top. 
• Charcoal grill: Put some charcoal in the barbecue, off to one side and light it.
• When the coals are glowing, add the fish - either in a basket or on a grill mat of some sort, to the other side - in other words, not over the coals. 
• Throw some wood chips on the coals and cover. 
• Check it halfway through and add more wood chips if it has stopped smoking. It's done when if flakes easily with a fork.  We left ours on for about 30 minutes.
• To use a gas grill:   Only light one side of the grill. 
• Wrap the soaked wood chips loosely in foil.  Poke a few holes in the foil and place on the grill. 
• Keep the fish off of direct heat and the grill cover closed and vented or propped open an inch or so. 
• To use oven:  The fish could also be baked, 400F (200C) for 15 to 20 minutes.  It won't have the smoke flavor, of course, but the dill and soy sauce add a lovely flavor on their own.