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.
- 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
You will want to cook 3 hrs 30 minutes per pound