• 4 Tbsp champagne vinegar or white wine vinegar
  • 1 Tbsp Dijon mustard
  • 2 tsp prepared horseradish
  • 1 Tbsp mayonnaise
  • 2 Tbsp olive oil
  • 4 bass fillets
  • ½ cup pecans, finely chopped
  • 2 cloves garlic, minced
  • 2 Tbsp fresh mined tarragon
  • 2 Tbsp minced Italian parsley
  • 1 Tbsp lemon zest (or ½ Tbsp each of lemon and orange zest)


Set the EGG for direct cooking with a Cast Iron Grid (flat side up) at 500°F. Soak hickory chips for smoking.
Combine vinegar, mustard, horseradish, mayonnaise and olive oil in a large bowl. Add fish and coat well; leave the fish in the mixture to marinate for one hour.
Combine pecans, garlic, herbs and zest in a shallow baking dish. Shake the from the fish, and dredge the fish in the pecan mixture, pressing nuts onto the fish to coat evenly.
Place the fish directly on grid in a single layer; close the dome and cook about 3 minutes. Turn the fish and cook another 5-7 minutes. Remove from grid and garnish with lemon wedges and sprigs of herbs.