Bag-smoked Chilean Sea Bass

• 2 cups hickory or apple wood chips
• 1-1/2 cups chicken broth
• 1/3 cup honey
• 5 T. Dijon mustard
• 2 T. cornstarch
• 1/2 t. pepper
• 1-1/3 pounds Chilean sea bass, cut into 4 equal pieces
• 4 foil bags (see notes following recipe)
• 1/3 pound sugar snap peas, ends and strings removed
• About 4 cups hot cooked fettucine or linguine
• Salt

Smoothly mix broth with honey, mustard, cornstarch, and pepper.

Rinse fish and drain.

Drain wood chips.

In a barbecue with a lid, scatter chips over a solid bed of very hot coals (you can hold your hand at grill level only 1 to 2 seconds). For gas barbecue, turn on high, put chips in a foil pan, and set directly on flame in a corner of the gas barbecue; close lid and heat 10 minutes.

Put 1 piece of fish in each foil bag (see instructions for making bags, below) and set bags on center of grill. Pour an equal portion of broth mixture into each bag.

Cover barbecue, open vents for charcoal, and cook until fish is opaque in center of the thickest part but still moist-looking (cut to test, but careful not to pierce bottom of bag), about 15 minutes.

Add equal amounts of peas to each bag, cover barbecue and cook just until peas turn bright green, about 2 minutes.

To serve, put pasta in rimmed plates or shallow bowls, set fish on pasta, and pour sauce and peas over fish.

Season to taste with salt and pepper.

Serves 4.

Notes: Make 4 foil bags. To make each bag, stack 2 sheets of heavy-duty foil, each 12 x 14 inches. In the center of the foil, sit a flat-bottomed, 3-3/4- to 4-1/4-inch-wide straight-sided dish (such as a souffle dish) or food can (about 28 oz. size). Fold foil up and press smoothly against dish or can sides, then lift out the form without distorting foil. Fold rim of foil down to make bag about 5 inches tall.

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