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Fish, Smoker | |
| 1-1/2 lb red snapper filet, skin on�6 oz 2 tbs olive oil 1 tbs brown sugar 1 tbs garlic, chopped 1 tsp pepper black�freshly ground 1 tbl maple syrup 6 oz wood chips for smoking�moisten 1 each foil pie plate the brine 2 qts water 12 oz kosher salt�approx 2 tbs brown sugar 1 tbl garlic granulated | |
| Prepare the brine. Dissolve enough salt in the cold water to float an egg, the amount given is approx. Add the sugar and the granulated garlic. Brine the fish for one hour. I use frozen red snapper and I put the frozen fish in the brine for about 2-1/2 hours. Combine the olive oil, brown sugar, garlic and pepper to make a rub, and rub it into the fish well. Oil the skin side lightly, so it won't stick. Smoke the fish for 60�75 minutes, depending on thickness at 225 degrees F. Paint the fish with warmed maple syrup as a glaze. | |
Unrated | |
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