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
How to Make Smoked mahi mahi
- 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