I think the thing that actually sets this apart is less the fish and more the croutons. There was a part of me that always assumed that croutons were just stale bread because that’s frequently how they taste given that crouton instructions are usually something like “Cut white bread in cubes, spread out on a baking sheet, sprinkle with olive oil and salt, and put them in a 375º oven for 15 minutes.” These croutons are garlicky, salty, buttery (if I’m feeling particularly evil, I’ll use duck fat), and to top it all off, they go in the smoker for a few minutes. Boom.

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