A healthy summer barbecue dish from Brother Jimmy's BBQ in New York City. This mojo, although non-traditional, lends a great taste to striped bass as well as other fish, meat and poultry dishes.
Smoked Tomato Mojo
2 large ripe but firm beefsteak tomatoes
1 tsp kosher salt, plus more for seasoning the tomatoes
1/2 tsp ground black pepper, plus more for seasoning the tomatoes
1 garlic clove
1/4 cup fresh oregano leaves
1/4 cup olive oil
2 tsp finely diced red onion
2-1/2 to 3 lb. wild striped bass, with skin, cut into 6 portions
Salt and ground black pepper
Smoked Tomato Mojo
Step 1: Core the tomatoes and cut them in half. Place them in a pan (that will go into a smoker or on the grill) and season with salt and pepper. Prepare your smoker or grill for barbecuing, and preheat to 200°F. Have wood chunks or chips soaking and ready to go. When you're ready to cook, add the presoaked wood and oil the hot grate. Smoke the tomatoes, with the grill or smoker cover closed, for 45 minutes to an hour.
Step 2: Let the tomatoes cool, then peel off the skin (it should come right off). Place 3 halves in a blender with the garlic, oregano, oil, 1 tsp of salt, and 1/2 tsp of pepper and blend until smooth. Cut the remaining tomato half into a small dice and add it to the mixture, along with the onion, without blending.
Step 1: Preheat your grill to high and have wood chunks or chips soaking and ready to go. Make sure the grill grates are very clean and well oiled. Brush the fish with oil and season with salt and pepper.
Step 2: Place the fish skin side down and grill for about 4 minutes, then turn and grill for about 4 minutes more. This could vary depending on the thickness of the fish.
Step 3: Serve with the mojo on top or on the side.
See more recipes from Brother Jimmy's BBQ.
Reprinted with permission from Josh Lebowitz and Eva Pesantez's Brother Jimmy's BBQ (2012 Stewart, Tabori & Chang).