30+ Delicious Smoked Basa Recipes to Try Today

If you’re a fan of light, flaky fish with a delicate smoky flavor, you’re going to love basa. Smoked basa, in particular, offers a rich, slightly sweet taste that pairs well with a wide variety of seasonings, sauces, and side dishes.

Whether you’re a seafood enthusiast or looking to expand your culinary repertoire, smoked basa is a versatile ingredient that can elevate any meal. In this blog, we’ve compiled over 30 delicious smoked basa recipes that range from light and fresh to hearty and savory.

Whether you’re cooking for yourself, hosting a dinner party, or simply want to try something new, these recipes will help you get the most out of your smoked basa.

From zesty salsas and creamy sauces to bold spices and fresh herbs, you’ll discover how to make smoked basa the star of your kitchen. The best part? Many of these recipes are easy to prepare, making smoked basa a great option for both weeknight dinners and special occasions.

Whether you’re a seasoned cook or a beginner looking for inspiration, this collection of recipes has something for everyone.

Let’s dive into the world of smoked basa and unlock the incredible flavors that await!

30+ Delicious Smoked Basa Recipes to Try Today

Smoked basa is a truly versatile fish that can be transformed into a wide range of delicious dishes. From bold, spicy flavors to refreshing, citrusy combinations, these 30+ smoked basa recipes will give you plenty of creative ideas for your next meal.

Whether you’re grilling, roasting, or smoking your fish, there’s a smoked basa recipe here for every palate and occasion. As you experiment with these recipes, you’ll discover how easily smoked basa can adapt to different cuisines, from Mediterranean to tropical and beyond.

The beauty of smoked basa lies in its mild flavor, which allows it to pair beautifully with a variety of ingredients. So whether you’re planning a laid-back barbecue or a formal dinner, smoked basa has you covered.

We hope these recipes inspire you to try new flavors, experiment in the kitchen, and enjoy the mouthwatering results.

Dive into the world of smoked basa and find your new favorite dish today!

Smoked Basa with Lemon-Dill Marinade

This smoked basa recipe features a zesty lemon-dill marinade that enhances the fish’s delicate flavor. The combination of citrus and fresh herbs not only elevates the taste but also creates a fragrant aroma that will fill your kitchen.

Perfect for a summer barbecue or a cozy dinner, this dish pairs well with a light salad or grilled vegetables.

Ingredients:

• 4 basa fillets
• 1/4 cup olive oil
• Juice and zest of 2 lemons
• 2 tablespoons fresh dill, chopped
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• Wood chips for smoking (hickory or applewood recommended)

Instructions:

1. Prepare the Marinade: In a bowl, whisk together the olive oil, lemon juice, lemon zest, dill, garlic, salt, black pepper, and cayenne pepper.
2. Marinate the Fish: Place the basa fillets in a shallow dish and pour the marinade over them. Ensure the fish is well coated. Cover and refrigerate for at least 1 hour (up to 4 hours for a stronger flavor).
3. Prepare the Smoker: Soak the wood chips in water for about 30 minutes, then drain. Preheat your smoker to 225°F (107°C) and add the soaked wood chips.
4. Smoke the Basa: Remove the fillets from the marinade and let the excess drip off. Place the fish on the smoker grate, skin side down. Smoke for 1 to 1.5 hours or until the fish flakes easily with a fork.
5. Serve: Remove the smoked basa from the smoker and let it rest for a few minutes before serving. Garnish with additional fresh dill and lemon wedges if desired.

The smoked basa with lemon-dill marinade is a vibrant dish that perfectly balances the rich flavors of the fish with the refreshing zest of lemon and the earthiness of dill.

Each bite offers a delicious smoky flavor that lingers on your palate, making it a delightful choice for both casual gatherings and elegant dinners.

Pair it with a glass of chilled white wine for an unforgettable meal.

Maple-Mustard Glazed Smoked Basa

This recipe combines the sweet richness of maple syrup with the tangy bite of Dijon mustard, creating a delectable glaze that caramelizes beautifully on the smoked basa.

The result is a dish that is both sweet and savory, making it a great centerpiece for a family dinner or a weekend gathering.

Serve it with roasted potatoes and steamed green beans for a well-rounded meal.

Ingredients:

• 4 basa fillets
• 1/4 cup pure maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon soy sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Wood chips for smoking (maple or cherry wood recommended)

Instructions:

1. Make the Glaze: In a small saucepan over medium heat, combine the maple syrup, Dijon mustard, soy sauce, apple cider vinegar, garlic powder, salt, and black pepper. Stir until well blended and heated through. Remove from heat.
2. Prepare the Smoker: Soak your wood chips for about 30 minutes, then drain. Preheat the smoker to 225°F (107°C) and add the wood chips.
3. Glaze the Fish: Place the basa fillets on a large plate and brush both sides with the maple-mustard glaze. Reserve some glaze for basting later.
4. Smoke the Basa: Place the fish in the smoker and smoke for 1 to 1.5 hours, basting with the reserved glaze every 30 minutes. The fish is done when it flakes easily with a fork.
5. Serve: Remove from the smoker and allow to rest for a few minutes. Serve with extra glaze drizzled over the top.

The maple-mustard glazed smoked basa is an indulgent dish that captivates the taste buds with its complex flavors. The natural sweetness of the maple syrup balances perfectly with the tanginess of the mustard, creating a delightful contrast that elevates the dish.

This recipe not only showcases the versatility of basa but also highlights the joy of smoking fish at home.

It’s a meal that will leave your guests asking for seconds!

Spicy Smoked Basa Tacos with Avocado Salsa

These spicy smoked basa tacos are a fun and flavorful way to enjoy smoked fish. The bold spices in the basa are complemented by a fresh avocado salsa that adds creaminess and brightness to the dish.

Perfect for a casual weeknight dinner or a lively taco night with friends, this recipe brings a taste of the tropics to your table.

Serve with corn tortillas for a delicious handheld meal.

Ingredients:

• 4 basa fillets
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• 8 small corn tortillas
• Wood chips for smoking (mesquite or alder wood recommended)

Avocado Salsa Ingredients:

• 2 ripe avocados, diced
• 1 small red onion, finely chopped
• 1 jalapeño, seeded and minced
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• Salt to taste

Instructions:

1. Prepare the Spice Mix: In a small bowl, combine the olive oil, chili powder, cumin, paprika, cayenne pepper, salt, and pepper. Mix until well combined.
2. Season the Fish: Rub the spice mixture all over the basa fillets. Let the fish sit for about 20 minutes to absorb the flavors.
3. Prepare the Smoker: Soak the wood chips for 30 minutes and preheat the smoker to 225°F (107°C).
4. Smoke the Basa: Place the seasoned basa fillets in the smoker and cook for 1 to 1.5 hours or until the fish is flaky and cooked through.
5. Make the Avocado Salsa: While the fish is smoking, combine the diced avocados, red onion, jalapeño, lime juice, cilantro, and salt in a bowl. Toss gently to combine.
6. Assemble the Tacos: Once the fish is done, remove it from the smoker and let it cool slightly. Flake the fish into bite-sized pieces. Warm the corn tortillas on a grill or skillet. Fill each tortilla with smoked basa and top with avocado salsa.

These spicy smoked basa tacos offer a perfect balance of heat and freshness, making them a delightful addition to any meal. The rich, smoky flavor of the basa pairs wonderfully with the creamy avocado salsa, creating a symphony of textures and flavors in each bite.

These tacos are not only delicious but also a fun and interactive way to enjoy a meal with family and friends.

Serve them with a side of tortilla chips and salsa for a complete fiesta experience!

Garlic-Herb Smoked Basa with Roasted Vegetables

This garlic-herb smoked basa recipe is packed with bold flavors that complement the fish’s subtle sweetness. The combination of fresh garlic, rosemary, and thyme creates a savory crust on the fish while the smoking process infuses a deep, rich taste.

Paired with roasted vegetables, this dish is perfect for a healthy and hearty meal that doesn’t compromise on flavor.

Ingredients:

• 4 basa fillets
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 large zucchini, sliced
• 1 bell pepper, sliced
• 1 red onion, quartered
• Wood chips for smoking (oak or hickory recommended)

Instructions:

1. Prepare the Herb Mix: In a small bowl, mix olive oil, garlic, rosemary, thyme, smoked paprika, salt, and pepper.
2. Season the Fish: Rub the basa fillets with the herb mixture and let them marinate for 20-30 minutes.
3. Prepare the Smoker: Soak the wood chips for about 30 minutes. Preheat your smoker to 225°F (107°C) and add the soaked chips.
4. Smoke the Basa: Place the basa fillets in the smoker and cook for 1 to 1.5 hours or until the fish flakes easily.
5. Roast the Vegetables: While the fish is smoking, toss the zucchini, bell pepper, and red onion with olive oil, salt, and pepper. Roast the vegetables in the oven at 400°F (200°C) for 20-25 minutes or until tender.
6. Serve: Once the fish is done, serve it alongside the roasted vegetables for a wholesome meal.

This garlic-herb smoked basa is a deliciously aromatic dish that combines the earthiness of fresh herbs with the smoky essence of the fish.

The roasted vegetables add a layer of sweetness and texture, creating a balanced and flavorful meal that is perfect for weeknights or special occasions.

You’ll love how easy it is to create such a stunning dinner that feels both nourishing and indulgent.

Smoked Basa with Coconut-Lime Sauce

For a tropical twist on smoked basa, this recipe features a creamy coconut-lime sauce that adds a delightful tanginess and richness to the fish.

The subtle smokiness of the basa pairs beautifully with the fresh citrus notes and the creamy texture of coconut milk.

This dish is perfect for those who love a fusion of bold flavors with a light, summery touch.

Ingredients:

• 4 basa fillets
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup coconut milk
• Juice and zest of 1 lime
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• Fresh cilantro for garnish
• Wood chips for smoking (applewood or mesquite recommended)

Instructions:

1. Season the Fish: Rub the basa fillets with olive oil, garlic powder, ground ginger, paprika, salt, and pepper. Let the fish marinate for about 15-20 minutes.
2. Prepare the Smoker: Soak the wood chips in water for 30 minutes, then preheat the smoker to 225°F (107°C) and add the wood chips.
3. Smoke the Basa: Place the seasoned basa fillets in the smoker and cook for 1 to 1.5 hours, or until the fish is flaky.
4. Make the Coconut-Lime Sauce: While the fish is smoking, whisk together the coconut milk, lime juice, lime zest, fish sauce, and soy sauce in a small saucepan. Simmer over medium heat for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
5. Serve: Once the fish is done, drizzle the coconut-lime sauce over the fillets and garnish with fresh cilantro.

This smoked basa with coconut-lime sauce is a wonderful fusion of tropical flavors and smoky goodness. The creamy sauce enhances the fish without overpowering its delicate taste, making each bite a harmonious blend of richness and zest.

This recipe transports you to an island paradise with its vibrant flavors, making it an ideal dish for any occasion, especially when you’re craving something refreshing yet satisfying.

Smoked Basa with Honey-Soy Glaze and Stir-Fried Bok Choy

A delightful balance of sweet and savory, this smoked basa recipe features a honey-soy glaze that caramelizes perfectly on the fish. The Asian-inspired flavors are complemented by the crisp freshness of stir-fried bok choy, creating a healthy yet indulgent meal.

This dish is quick to prepare and is perfect for those looking to add a gourmet touch to their weeknight dinners.

Ingredients:

• 4 basa fillets
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 4 heads of baby bok choy, halved
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• Wood chips for smoking (cherry wood or oak recommended)

Instructions:

1. Make the Glaze: In a bowl, mix together the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger until well combined.
2. Marinate the Fish: Pour the glaze over the basa fillets and marinate for 20 minutes.
3. Prepare the Smoker: Soak the wood chips for 30 minutes, then preheat your smoker to 225°F (107°C) and add the chips.
4. Smoke the Basa: Remove the fillets from the marinade, allowing the excess to drip off, and place them in the smoker. Smoke for 1 to 1.5 hours, or until the fish is flaky and cooked through.
5. Stir-Fry the Bok Choy: While the fish is smoking, heat vegetable oil in a large skillet over medium heat. Add the bok choy and stir-fry for 3-4 minutes, seasoning with salt and pepper to taste.
6. Serve: Once the fish is done, serve it with the stir-fried bok choy and drizzle with any leftover glaze.

The honey-soy glazed smoked basa is an irresistible dish that balances sweetness with umami flavors. Paired with the fresh crunch of stir-fried bok choy, this meal feels both light and satisfying.

The glaze caramelizes beautifully during the smoking process, giving the fish a gorgeous finish that will impress any dinner guest.

Perfect for a quick yet flavorful dinner, this recipe is sure to become a family favorite.

Smoked Basa with Chimichurri Sauce

This smoked basa recipe is elevated by a vibrant and herbaceous chimichurri sauce. Packed with fresh parsley, garlic, and vinegar, chimichurri brings a zesty contrast to the mild and smoky basa.

This dish is ideal for those who enjoy bold, tangy flavors and works well as the main attraction in any meal, whether it’s a casual barbecue or a formal dinner.

Ingredients:

• 4 basa fillets
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• Wood chips for smoking (oak or hickory recommended)

Chimichurri Sauce:

• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped (optional)
• 4 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/3 cup olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

Instructions:

1. Prepare the Fish: Rub the basa fillets with olive oil, smoked paprika, cumin, salt, and pepper. Let them sit for 20 minutes.
2. Prepare the Smoker: Soak the wood chips in water for 30 minutes, then preheat the smoker to 225°F (107°C) and add the wood chips.
3. Smoke the Basa: Place the seasoned fish in the smoker and cook for 1 to 1.5 hours or until the fish is flaky.
4. Make the Chimichurri Sauce: While the fish is smoking, combine parsley, cilantro, garlic, vinegar, olive oil, oregano, red pepper flakes, salt, and pepper in a bowl. Mix well and let the flavors meld.
5. Serve: Once the fish is done, spoon the chimichurri sauce generously over the fillets before serving.

The smoked basa with chimichurri sauce is a lively and flavorful dish that balances the richness of the smoked fish with the tangy, herbaceous notes of the sauce.

The chimichurri adds brightness and texture, making this dish perfect for outdoor grilling or a light, refreshing dinner.

Pair it with grilled vegetables or a simple salad to complete the meal!

Smoked Basa in Cajun Butter Sauce

This smoked basa recipe features a rich and spicy Cajun butter sauce that adds a flavorful kick to the fish. The smoky essence of the basa combined with the heat and depth of Cajun seasoning makes this a dish that’s sure to satisfy.

Perfect for spice lovers, this recipe will transport your taste buds straight to the heart of Louisiana cuisine.

Ingredients:

• 4 basa fillets
• 2 tablespoons olive oil
• 1 tablespoon Cajun seasoning
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Wood chips for smoking (mesquite or pecan recommended)

Cajun Butter Sauce:

• 1/4 cup unsalted butter
• 2 cloves garlic, minced
• 1 tablespoon Cajun seasoning
• 1 teaspoon lemon juice
• 1/4 cup heavy cream (optional for a creamy version)
• Fresh parsley for garnish

Instructions:

1. Season the Fish: Rub the basa fillets with olive oil, Cajun seasoning, smoked paprika, garlic powder, salt, and pepper. Let them marinate for 20 minutes.
2. Prepare the Smoker: Soak the wood chips for 30 minutes, then preheat the smoker to 225°F (107°C) and add the chips.
3. Smoke the Basa: Place the basa fillets in the smoker and cook for 1 to 1.5 hours or until the fish flakes easily.
4. Make the Cajun Butter Sauce: In a small saucepan, melt the butter over medium heat. Add the garlic and Cajun seasoning and cook for 1-2 minutes. Stir in the lemon juice (and cream if using) and cook for another 2-3 minutes until the sauce thickens slightly.
5. Serve: Drizzle the Cajun butter sauce over the smoked basa and garnish with fresh parsley.

The smoked basa in Cajun butter sauce is a fiery, indulgent dish that brings the bold flavors of the South to your kitchen. The smoky fish is perfectly complemented by the rich, buttery sauce with just the right amount of spice.

Serve it with rice or crusty bread to soak up every last drop of that delicious sauce, and you have a meal that’s as comforting as it is flavorful.

Smoked Basa with Mediterranean Tomato-Olive Relish

This Mediterranean-inspired smoked basa recipe is a perfect fusion of smoky, savory, and tangy flavors. The tomato-olive relish, made with ripe tomatoes, briny olives, and fresh basil, adds a burst of color and freshness to the mild basa fillets.

It’s a light and healthy dish that is elegant enough for a dinner party but easy enough for a weeknight meal.

Ingredients:

• 4 basa fillets
• 2 tablespoons olive oil
• 1 teaspoon lemon zest
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Wood chips for smoking (applewood or cherry wood recommended)

Tomato-Olive Relish:

• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, chopped
• 2 tablespoons capers, rinsed
• 2 tablespoons red onion, finely chopped
• 2 tablespoons fresh basil, chopped
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Instructions:

1. Season the Fish: Rub the basa fillets with olive oil, lemon zest, garlic powder, salt, and pepper. Let the fish sit for 20 minutes.
2. Prepare the Smoker: Soak the wood chips in water for 30 minutes, then preheat the smoker to 225°F (107°C) and add the wood chips.
3. Smoke the Basa: Place the seasoned basa fillets in the smoker and cook for 1 to 1.5 hours or until the fish flakes easily.
4. Make the Tomato-Olive Relish: In a bowl, combine cherry tomatoes, olives, capers, red onion, basil, olive oil, and vinegar. Season with salt and pepper and toss to mix.
5. Serve: Once the fish is done, top each fillet with a generous spoonful of the tomato-olive relish and serve immediately.

The smoked basa with Mediterranean tomato-olive relish is a light, refreshing dish that combines the earthy flavors of the Mediterranean with the deep, smoky notes of the fish. The tangy relish adds a vibrant pop of color and acidity, making this dish both visually stunning and incredibly delicious.

Serve with a side of couscous or quinoa to round out the meal, and you’ll have a dinner that’s as healthy as it is flavorful!

Smoked Basa with Pesto and Grilled Zucchini

This smoked basa recipe combines the smoky richness of the fish with the vibrant, nutty flavors of homemade pesto. The creamy, fresh basil pesto is a perfect contrast to the smoked fish, while grilled zucchini adds a subtle sweetness and char to round out the dish.

This light and flavorful recipe is ideal for summer meals or whenever you crave something fresh and savory.

Ingredients:

• 4 basa fillets
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Wood chips for smoking (hickory or alder recommended)

Pesto Sauce:

• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic
• 1/3 cup olive oil
• Salt and pepper to taste

Grilled Zucchini:

• 2 medium zucchinis, sliced lengthwise
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Season the Fish: Rub the basa fillets with olive oil, garlic powder, salt, and pepper. Let them sit for 15-20 minutes while preparing the smoker.
2. Prepare the Smoker: Soak wood chips in water for 30 minutes. Preheat your smoker to 225°F (107°C) and add the wood chips.
3. Smoke the Basa: Place the fish in the smoker and cook for 1 to 1.5 hours, or until it flakes easily.
4. Make the Pesto: While the fish is smoking, combine basil, pine nuts, Parmesan, garlic, and olive oil in a food processor. Blend until smooth and season with salt and pepper.
5. Grill the Zucchini: Toss zucchini slices with olive oil, salt, and pepper. Grill over medium heat for 3-4 minutes per side, until tender and lightly charred.
6. Serve: Once the fish is done, serve the smoked basa topped with a spoonful of pesto and a side of grilled zucchini.

This smoked basa with pesto and grilled zucchini is a delightful blend of rich and fresh flavors. The smoky fish pairs perfectly with the bold, herbaceous pesto, while the grilled zucchini adds a simple yet satisfying side.

This dish is light, healthy, and bursting with summery goodness, making it a wonderful choice for outdoor meals or whenever you need a fresh burst of flavor.

Smoked Basa with Mango Salsa

For a tropical twist on smoked basa, this recipe pairs the fish with a bright and juicy mango salsa. The sweet and tangy salsa, made with ripe mangoes, red onion, and cilantro, perfectly complements the smoky flavors of the basa.

This dish is not only colorful but also packed with flavor, making it ideal for a light, refreshing meal on a warm day.

Ingredients:

• 4 basa fillets
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Wood chips for smoking (mesquite or applewood recommended)

Mango Salsa:

• 2 ripe mangoes, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• Salt to taste

Instructions:

1. Season the Fish: Rub the basa fillets with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Let the fish marinate for 20 minutes.
2. Prepare the Smoker: Soak the wood chips for 30 minutes, then preheat the smoker to 225°F (107°C) and add the chips.
3. Smoke the Basa: Place the fish in the smoker and cook for 1 to 1.5 hours, or until the fish is flaky.
4. Make the Mango Salsa: While the fish is smoking, combine diced mangoes, red onion, jalapeño, lime juice, cilantro, and salt in a bowl. Toss to mix and adjust seasoning to taste.
5. Serve: Once the fish is done, top each fillet with a generous spoonful of mango salsa and serve immediately.

The smoked basa with mango salsa is a fresh and flavorful dish that brings together smoky and tropical elements in perfect harmony.

The sweet and tangy mango salsa provides a refreshing contrast to the deep, smoky fish, making this recipe perfect for warm weather or when you’re in the mood for something light and fruity.

It’s a great way to enjoy fish with a bit of a Caribbean flair!

Smoked Basa with Creamy Lemon-Caper Sauce

This smoked basa recipe features a rich, creamy lemon-caper sauce that enhances the mild, smoky flavor of the fish.

The tanginess of the lemon and the brininess of the capers add complexity and brightness to the dish, making it perfect for a fancy dinner party or a special family meal.

Pair it with steamed vegetables or a light salad for a balanced and elegant meal.

Ingredients:

• 4 basa fillets
• 2 tablespoons olive oil
• 1 teaspoon lemon zest
• Salt and pepper to taste
• Wood chips for smoking (cherry or pecan recommended)

Creamy Lemon-Caper Sauce:

• 1/4 cup unsalted butter
• 1/4 cup heavy cream
• 1 tablespoon capers, drained
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Season the Fish: Rub the basa fillets with olive oil, lemon zest, salt, and pepper. Let them marinate for 20 minutes.
2. Prepare the Smoker: Soak wood chips in water for 30 minutes. Preheat the smoker to 225°F (107°C) and add the wood chips.
3. Smoke the Basa: Place the basa fillets in the smoker and cook for 1 to 1.5 hours, or until they are flaky and tender.
4. Make the Lemon-Caper Sauce: In a small saucepan, melt the butter over medium heat. Stir in the cream, capers, lemon juice, and Dijon mustard. Cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper.
5. Serve: Drizzle the creamy lemon-caper sauce over the smoked basa and garnish with fresh parsley.

Smoked basa with creamy lemon-caper sauce is an indulgent yet balanced dish that combines the smoky richness of the fish with the bright, tangy flavors of the sauce.

The creamy texture of the sauce pairs beautifully with the delicate fish, creating a meal that is both comforting and sophisticated.

Serve this dish at your next dinner party, and it’s sure to be a hit!

Smoked Basa with Avocado-Corn Salsa

This smoked basa recipe is a fresh and vibrant take on the classic fish dish. The smoky basa pairs wonderfully with a creamy avocado-corn salsa that adds a sweet and savory twist.

The salsa, made with ripe avocado, grilled corn, and zesty lime, adds texture and a bright flavor to the rich, smoky fish.

This dish is perfect for summer meals, light lunches, or even casual outdoor gatherings.

Ingredients:

• 4 basa fillets
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Wood chips for smoking (pecan or hickory recommended)

Avocado-Corn Salsa:

• 1 ripe avocado, diced
• 1 cup grilled corn kernels (about 2 ears)
• 1/4 cup red onion, finely chopped
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Season the Fish: Rub the basa fillets with olive oil, cumin, smoked paprika, salt, and pepper. Let the fish marinate for 15-20 minutes.
2. Prepare the Smoker: Soak the wood chips for 30 minutes. Preheat the smoker to 225°F (107°C) and add the wood chips.
3. Smoke the Basa: Place the seasoned basa fillets in the smoker and cook for 1 to 1.5 hours, or until the fish flakes easily.
4. Make the Avocado-Corn Salsa: While the fish is smoking, combine diced avocado, grilled corn, red onion, lime juice, and cilantro in a bowl. Season with salt and pepper and gently toss.
5. Serve: Once the fish is done, top each fillet with a generous portion of avocado-corn salsa and serve.

The smoked basa with avocado-corn salsa is a refreshing dish that combines smoky flavors with creamy, zesty accents. The richness of the avocado complements the smoky fish, while the sweetness of the grilled corn adds a burst of summery flavor.

This dish is not only delicious but also visually appealing, making it a fantastic choice for a light, nutritious meal that’s full of fresh ingredients.

Smoked Basa with Lemon-Dill Cream Sauce

This smoked basa recipe is elevated with a rich, tangy lemon-dill cream sauce that complements the fish’s delicate smokiness. The creamy sauce, infused with the brightness of fresh dill and lemon, adds a luscious texture and flavor to the dish.

This elegant recipe is perfect for a dinner party or special occasion, offering a sophisticated yet easy-to-make meal.

Ingredients:

• 4 basa fillets
• 2 tablespoons olive oil
• 1 teaspoon lemon zest
• Salt and pepper to taste
• Wood chips for smoking (alder or oak recommended)

Lemon-Dill Cream Sauce:

• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1 tablespoon fresh dill, chopped
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh dill for garnish

Instructions:

1. Season the Fish: Rub the basa fillets with olive oil, lemon zest, salt, and pepper. Let the fish sit for 20 minutes.
2. Prepare the Smoker: Soak the wood chips for 30 minutes, then preheat the smoker to 225°F (107°C) and add the chips.
3. Smoke the Basa: Place the fish in the smoker and cook for 1 to 1.5 hours, or until the fish is flaky.
4. Make the Lemon-Dill Cream Sauce: In a small saucepan, melt the butter over medium heat. Add the heavy cream, dill, lemon juice, and Dijon mustard. Stir well and cook for 3-4 minutes until the sauce thickens slightly. Season with salt and pepper.
5. Serve: Drizzle the lemon-dill cream sauce over the smoked basa and garnish with fresh dill.

This smoked basa with lemon-dill cream sauce is a wonderfully rich and flavorful dish, perfect for those who enjoy creamy, zesty sauces.

The tangy lemon and fresh dill bring a delightful brightness to the fish, making this a perfect choice for a more refined meal.

Pair it with steamed vegetables or a light salad for a balanced, elegant dinner that’s sure to impress.

Smoked Basa with Spiced Sweet Potato Wedges

For a hearty and flavorful meal, this smoked basa recipe is paired with spiced sweet potato wedges. The sweet, smoky fish is complemented by the warm, earthy flavors of cumin, paprika, and cinnamon in the sweet potato wedges.

This dish is perfect for a cozy dinner that’s both satisfying and packed with nutrients, making it a great option for fall or winter.

Ingredients:

• 4 basa fillets
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Wood chips for smoking (mesquite or hickory recommended)

Spiced Sweet Potato Wedges:

• 3 large sweet potatoes, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste

Instructions:

1. Season the Fish: Rub the basa fillets with olive oil, smoked paprika, cumin, salt, and pepper. Set aside to marinate for 20 minutes.
2. Prepare the Smoker: Soak the wood chips for 30 minutes. Preheat the smoker to 225°F (107°C) and add the wood chips.
3. Smoke the Basa: Place the basa fillets in the smoker and cook for 1 to 1.5 hours, or until the fish flakes easily.
4. Roast the Sweet Potato Wedges: Preheat the oven to 400°F (200°C). Toss the sweet potato wedges with olive oil, cumin, smoked paprika, cinnamon, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through, until crispy and golden.
5. Serve: Once the fish is done, serve it alongside the spiced sweet potato wedges for a wholesome and flavorful meal.

This smoked basa with spiced sweet potato wedges is a delicious and hearty meal that brings together smoky, sweet, and savory elements. The warm spices in the sweet potatoes complement the smokiness of the fish perfectly, creating a satisfying dish that’s packed with flavor.

It’s a great option for a cozy dinner that’s both comforting and nutritious, ideal for any time you crave something robust and flavorful.

Note: More recipes are coming soon!