with one handle nearest the fire, to facilitate adding smoking chips. Lay the filets on the opposite side from the fire, with the thickest parts nearest the heat. Cover and cook until the fish is opaque, 30 to 40 minutes. Add some dry smoking chips to the fire every 15 minutes or so to maintain smoke and heat. Serve hot or cold. PER SERVING: 285 calories, 36 g protein, 0 g carbohydrate, 15 g fat (3 g saturated), 105 mg cholesterol, approximately 240 mg sodium, 0 g fiber. From an article by Jay Harlow, The San Francisco Chronicle, 0.076086956521739.