Kitchen Toke’s Cannabis-Stuffed and Dusted Whole Fish
4- to 6-pound whole wild rockfish or striped bass, gutted and scaled
1 medium preserved lemon, rinsed, pulp and peel separated, and seeded
⅓ cup cilantro, chopped
⅓ cup fresh cannabis leaves
3 cloves garlic
½ tablespoon hot paprika
2 teaspoons cumin
2 teaspoons kosher salt
1 teaspoons freshly ground black pepper
Olive oil, as needed
5 to 6 thick wooden skewers, soaked in cold water
Vegetable or canola oil, as needed
Flour or Mondo for dusting (see note at bottom right)
Using kitchen shears, cut off the fish’s top fins and the fins just behind the gills. Rinse the fish well inside and out and pat dry with paper towels. Using a sharp boning knife, cut deep diagonal slashes almost to the bone 3 inches apart on both sides of the fish. With a mortar and pestle, blend the preserved lemon pulp, cilantro, half the cannabis leaves, garlic, paprika, cumin, salt and pepper to a smooth paste, adding olive oil as needed. Rub the paste into the fish’s openings and side slashes. Cut the preserved lemon peel into pieces and stuff them into the cavity. Poke the tip of a sharp paring knife through the belly flaps at even spaces, then weave the toothpicks through the holes to close the belly opening. Let stand at room temperature while preparing the fire. Clean and oil the grill grates three times, leaving 10 minutes between each oiling.
Pat the fish dry, wiping any excess paste off the skin. Dust one side of the fish with flour or Mondo and then brush liberally with oil. Oil the grill again and place the fish on the grill with the floured side down.
Cook for about 5 minutes. Dust the top side of the fish with flour or Mondo, and brush liberally with oil and roll it over onto the second side. Continue to grill until an instant-read thermometer inserted horizontally into the thickest part of the fish without touching bone reads 135 F for medium or 145 F for well done. Makes 4 to 6 servings, each about 5 mg THC based on 5 scoops of Mondo.
Recipe courtesy of Derek Simcik