Smoked mahi mahi

Jane Whittaker


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.

★★★★★ 1 vote
10 Min
7 Hr
No-Cook or Other


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
7Internal temp should be at least 165° when done, I just tested to see if it was flakey.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Other Tag: Healthy