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 lbfish, we used mahi mahi, but any firm fish would be good.
10 Tbspsalt, i used slightly less than directions
1/4 clemon juice
4squirts hot sauce
1 tspground black pepper
2 tspdill weed
How to Make Smoked mahi mahi
- 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.
- Place fish in brine for 15 minutes per 1/2 inch thickness of the fish.
- Prepare smoker. the woods to use would be fruitwoods, or alder. mesquite and hickory are too stong.
- Rinse fish, and place on well oiled rack, or oiled pan and brush some olive oil on fish, both sides.
- If fish has skin, place skin side down.
- Start smoker at 150°. After the first 2 hours increase heat to 200°
You will want to cook 3 hrs 30 minutes per pound