Smoked mahi mahi

Jane Whittaker

By
@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.


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Rating:

Comments:

Serves:

4

Prep:

10 Min

Cook:

7 Hr

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 Step-By-Step

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.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Other Tag: Healthy