Smoked mahi mahi

Jane McMillan-Whittaker Recipe

By Jane McMillan-Whittaker janenov46

I would recommend using a cheaper fish until you get the hang of this. I got my directions on the internet, and this smoking thing is brand new for me.
What resulted is a beautifuly done fisn, smokey and reminded me of a very mild kipper, not as strong.
I would recommend this as an appetizer course, and think mixed with cream cheese, onions, capers, dill and lemon juice would make a killer spread.
This is more a process than a recipe.
It would be 3 hours 30 minutes per pound and not 2 like the recipe says, but for some reason I can't edit that.


Recipe Rating:
 1 Rating
Serves:
4
Prep Time:
Cook Time:
Cooking Method:
No-Cook or Other

Ingredients

2 lb
fish, we used mahi mahi, but any firm fish would be good.
2 qt
water
10 Tbsp
salt, i used slightly less than directions
1/4 c
lemon juice
4
squirts hot sauce
1 tsp
ground black pepper
2 tsp
dill weed

Directions

1
Prepare a brine of 2 1/2 tablespoons salt to 1 cup of water. You need 1 quart of brine for every pound of fish.
2
Place fish in brine for 15 minutes per 1/2 inch thickness of the fish.
3
Prepare smoker. the woods to use would be fruitwoods, or alder. mesquite and hickory are too stong.
4
Rinse fish, and place on well oiled rack, or oiled pan and brush some olive oil on fish, both sides.
5
If fish has skin, place skin side down.
6
Start smoker at 150°. After the first 2 hours increase heat to 200°
You will want to cook 3 hrs 30 minutes per pound
7
Internal temp should be at least 165° when done, I just tested to see if it was flakey.
  • Comments

  • 1-5 of 21
  • user
    Craig Clark CRClark1967 - May 6, 2012
    Jane, I hate fish with the exception of Tuna, Mahi Mahi, and Swordfish. I have to try this. Last year I tried Salmon, it's ok but can't stand the fishy smell.
  • user
    Sherri Logan Williams logansw - May 6, 2012
    i love this recipe! smoked fish is so good. SAVED!!! sw☺
  • user
    Jane McMillan-Whittaker janenov46 - May 6, 2012
    Thanks Sherri and Craig.
    The directions stated that the addition of lemon juice would cut down on the fishy smell and taste. It also said that whatever herbs/spices you liked to use with fish, you could add to your brining water.
  • user
    Craig Clark CRClark1967 - May 6, 2012
    I got a bunch of Cherry Wood last year when a friend lost a tree in a storm, bet that would be great for smok'n fish.
  • user
    Jane McMillan-Whittaker janenov46 - May 6, 2012
    That would probably bbe a good wood, I used apple, but I was considering cherry as well.
    The history of smoking fish goes back countless centuries, and the folks in the southwest used alder wood for thiers.