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smoked mahi mahi

★★★★★ 1
a recipe by
Jane Whittaker
Massena (now in FL), NY

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
serves 4
prep time 10 Min
cook time 7 Hr
method No-Cook or Other

Ingredients For smoked mahi mahi

  • 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
  • 4
    squirts hot sauce
  • 1 tsp
    ground black pepper
  • 2 tsp
    dill weed

How To Make smoked mahi mahi

  • 1
    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.
  • 2
    Place fish in brine for 15 minutes per 1/2 inch thickness of the fish.
  • 3
    Prepare smoker. the woods to use would be fruitwoods, or alder. mesquite and hickory are too stong.
  • 4
    Rinse fish, and place on well oiled rack, or oiled pan and brush some olive oil on fish, both sides.
  • 5
    If fish has skin, place skin side down.
  • 6
    Start smoker at 150°. After the first 2 hours increase heat to 200° You will want to cook 3 hrs 30 minutes per pound
  • 7
    Internal temp should be at least 165° when done, I just tested to see if it was flakey.

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