Smoked mahi mahi
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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- 2 lb
- fish, we used mahi mahi, but any firm fish would be good.
- 2 qt
- 10 Tbsp
- salt, i used slightly less than directions
- 1/4 c
- lemon juice
- squirts hot sauce
- 1 tsp
- ground black pepper
- 2 tsp
- dill weed
1Prepare a brine of 2 1/2 tablespoons salt to 1 cup of water. You need 1 quart of brine for every pound of fish.
2Place fish in brine for 15 minutes per 1/2 inch thickness of the fish.
3Prepare smoker. the woods to use would be fruitwoods, or alder. mesquite and hickory are too stong.
4Rinse fish, and place on well oiled rack, or oiled pan and brush some olive oil on fish, both sides.
5If fish has skin, place skin side down.
6Start smoker at 150°. After the first 2 hours increase heat to 200°
You will want to cook 3 hrs 30 minutes per pound