THE BOOK STALL
Fast Fish
Barbecue Smoked Fish
With a little preparation, complex-tasting smoked fish entrees can be delivered from any backyard barbecue. Hugh Carpenter's trick is to soak 2 cups of wood chips (hickory, pecan, apple) in cold water for 30 minutes, then drain just before cooking. The chips are placed in the wood chip smoker tray on gas grills, or on a layer of aluminum foil in a corner of the cooking grate. On charcoal grills, the chips are scattered over the coals just before cooking the fish.

.Recipe: New Wave Tarter Sauce
  •  ½ cup mayonnaise
  • 1 tablespoon freshly squeezed lemon or lime juice
  • 1 teaspoon Grand Marnier
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon of your favorite hot sauce
  • ¼ teaspoon salt
  • ½ teaspoon grated orange zest
  • 1 tablespoon finely minced fresh ginger
  • 1 tablespoon chopped cilantro sprigs 
 In a bowl, combine ingredients and mix well. Cover and refrigerate. The sauce will keep for up to one week. Use on pan-fried, broiled, barbecued or battered fish.

Makes ¾ cup.
Fish Scaler Fish Scalers
An essential gadget for any cook, the fish scaler removes scales from fresh fish fairly quickly and easily. "To minimize flying scales, you can scale the fish inside a large plastic bag," Hugh Carpenter advises.

Fast Fish
by Hugh Carpenter and Teri Sandison 
Ten Speed Press, 2005

"This book teaches you how to select the freshest fish, how to store it, and how to determine when it is perfectly cooked. It also offers 100 simple, flavor-intense recipes that will turn even the fish skeptic into a fish lover," claims author Hugh Carpenter.

A Napa Valley Californian, Carpenter also penned Fast Entrées and Fast Appetizers in the Fast series of cookbooks with short ingredients lists and concise instructions. The photo illustrations are by his wife, Teri Sandison.

The recipes are divided into chapters representing the nine most popular fish varieties in American markets: Black Cod (Sablefish), Catfish, Halibut, Salmon, Snapper, Sole, Swordfish, Trout and Tuna.

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