SMOKED HALIBUT WITH JAMAICAN MARINADE

SMOKED HALIBUT WITH JAMAICAN MARINADE image

Yield 4 servings

Number Of Ingredients 22

2 lbs halibut filet
1 tsp Kosher or coarse sea salt
1 tsp freshly grated nutmeg
3 tsp allspice -- (allspice)
1 tsp cinnamon
2 finely chopped habanero chiles
¼ tsp Tabasco or pickled pepper sauce (Jamaican)
1 ½ tsp freshly ground black pepper
5 finely minced garlic cloves
2 tbsp freshly grated ginger
2 tbsp finely chopped fresh thyme
4 tbsp finely chopped fresh basil
1 small yellow onion, finely chopped
1 cup scallions, finely chopped
2 tbsp freshly squeezed lime juice
1/4 cup olive oil
1/2 cup red wine vinegar
2 tbsp soy sauce
2 tbsp teriyaki sauce
4 tbsp dark rum
2 tbsp brown sugar
Place 2 tbsp very fine smoked alder chips

Steps:

Reserve 4 tbsp marinade for garnish. Rub the fish with the remainder of the sauce. Marinate from 3 to 5 hours in the refrigerator, turning fish occasionally to recoat. You can smoke your fish on a grill with a smoker box or on the stovetop with a stove top smoker. Preheat grill at a medium-low setting. I smoke the fish with the skin on, but you may want to skin the fish. Drain fish briefly to prevent excessive dripping. Place 2 tbsp very fine smoked alder chips into a grill top smoker. If using the outdoor grill, place smoker box on lowest level. Once the chips start smoking, place fish on smoker grill if on stovetop or directly on the highest level of the outdoor grill. Depending on the thickness of the halibut, smoke between 15-25 minutes. Check Chop meat into big chunks, garnish with sauce and serve with warmed crusty bread and butter at room temperature.