smoked mahi mahi
(1 rating)
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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(1 rating)
yield
4 serving(s)
prep time
10 Min
cook time
7 Hr
method
No-Cook or Other
Ingredients For smoked mahi mahi
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2 lbfish, we used mahi mahi, but any firm fish would be good.
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2 qtwater
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10 Tbspsalt, i used slightly less than directions
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1/4 clemon juice
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4squirts hot sauce
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1 tspground black pepper
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2 tspdill weed
How To Make smoked mahi mahi
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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.
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2Place fish in brine for 15 minutes per 1/2 inch thickness of the fish.
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3Prepare smoker. the woods to use would be fruitwoods, or alder. mesquite and hickory are too stong.
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4Rinse fish, and place on well oiled rack, or oiled pan and brush some olive oil on fish, both sides.
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5If fish has skin, place skin side down.
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6Start smoker at 150°. After the first 2 hours increase heat to 200° You will want to cook 3 hrs 30 minutes per pound
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7Internal temp should be at least 165° when done, I just tested to see if it was flakey. - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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