Cherry Wood Smoke-Grilled Fish

Fish smoked on a hot grill retains its moistness beautifully. It'll also be less smoky than foods cooked in a smoker with an offset firebox or the vertical bullet smokers that let you smoke at relatively low temperatures. Grill smoking doesn't preserve the fish like cold smoking does; it's meant to be enjoyed right away.I always smoke-grill extra fish to have on hand for a weekend omelet. Or, I break cold smoked fish into large pieces to top a salad tossed with a creamy dressing. Smoked fish fillets transform into a yummy topping for crusty buttered toast. Or, stir smoked fish into softened cream cheese with chives and sun-dried tomato bits for delicious spread.Serve smoked fish with a simple topping of diced ripe tomatoes, a drizzle of olive oil and plenty of black pepper. Alternatively, top it with diced avocado and a drizzle of thinned creme fraiche and fresh chives.