SMOKED WHOLE BRANZINO

Smoked Whole Branzino image

Whole fish with crispy skin and and a smoky flavor.

Provided by Girl on the smoker

Time 5h

Yield 2

Number Of Ingredients 8

Ingredients

6 stalks green onions, coarsely chopped
¼ cup chopped fresh parsley
3 cloves garlic, coarsely chopped
4 medium lemons, zested
½ cup olive oil
1 Thai chile pepper, finely chopped
2 large whole branzino fish
salt and ground black pepper to taste

Steps:

Combine green onions, parsley, garlic, and lemon zest in a food processor; pulse until blended. Pour 1/2 cup olive oil in slowly, with the processor running, until smooth. Add Thai chili peppers to marinade.
Place fish in a glass dish and thoroughly coat with marinade. Cover with plastic wrap and marinate in the refrigerator for 4 to 8 hours.
Preheat a smoker to 400 degrees F (200 degrees C).
Remove fish from the marinade and shake off excess. Season with salt and pepper. Discard the remaining marinade.
Oil the grates of the preheated smoker with an oiled paper towel. Place fish in the smoker with the heads facing the fire box. Probe them in the thickest part with a digital probe. Cook until fish reaches an internal temperature of 130 degrees F (54 degrees C), about 30 minutes.

Nutrition Facts : Calories 787.8 calories, Carbohydrate 28.8 g, Cholesterol 102.4 mg, Fat 65.8 g, Fiber 11.2 g, Protein 36.7 g, SaturatedFat 8.8 g, Sodium 106.2 mg, Sugar 2.3 g