Best Hickory Smoked Fish Recipes

Hickory Smoked Fish image

Provided by Alia55

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

Steps:

Place fish in a large bowl.
Combine oil, lemon juice, sugar, dill weed, and salt. Stir until sugar dissolves and pour over fish. Refrigerate for 1 hour, turning once.
Build a slow fire in a covered bbq.
Remove fish from marinade, reserving marinade.
Place fish in a single layer in a lightly oiled baking dish or foil pan.
Place baking dish on heavy duty foil on grill.
Sprinkle dampened chips over coals.
Close hood and bbq, turning fish once and basting with marinade several times, 30 to 40 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 233.4, Fat 15.4, SaturatedFat 2.8, Cholesterol 59, Sodium 254.1, Carbohydrate 2.8, Sugar 2.3, Protein 19.9

How to Smoke Fish image

Provided by Martha Stewart

Time 2h30m

Number Of Ingredients 8

2 cups water
1 cup muscovado sugar or packed dark-brown sugar
Coarse salt
2 skin-on trout fillets (8 ounces each), boned
1 whole trout (1 1/4 pounds), backbone and pin bones removed
1 side skin-on arctic char (1 1/4 pounds)
Wood trimmings or apple wood chips (1 cup for trout fillets or 2 cups for whole trout or char)
Vegetable oil, for grill basket

Steps:

Make the brine: Combine water, sugar, and 1/2 cup salt. Place fish in a nonreactive dish; cover with brine. Refrigerate for 2 hours.
Heat charcoal grill to medium, piling coals on 1 side to set up direct and indirect heat zones. Set a drip pan under the grill grate in the indirect heat zone.
Soak wood trimmings in water for 30 minutes. Drain (if smoking whole trout or char, leave 1/2 cup wood in water); add to coals.
Smoke the fish: Once smoke develops, place fish in a lightly oiled grill basket. Transfer to grill rack, and set over drip pan. Open lid vent, and position over fish. (This will direct smoke to impart maximum smokiness.) For the trout fillets: Smoke fish until cooked through but not dry, 12 to 15 minutes.For the whole trout: Smoke for 10 minutes. Flip basket. Drain remaining 1/2 cup wood; add to coals. Smoke fish until cooked through but not dry, 8 to 10 minutes more.For the side of arctic char: Smoke for 10 minutes. Drain remaining 1/2 cup wood; add to coals. Smoke fish until cooked through but not dry, 13 to 15 minutes more.