SMOKED MAHI MAHI
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...
Provided by Jane Whittaker
Categories Fish
Time 7h10m
Number Of Ingredients 7
Steps:
- 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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