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| top results >>> Recipe for Delicious Smoked Fish |
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4 pounds of mullet butterfly fillets, or other butterflied fish fillets, fresh or frozen
or
2 pounds of Spanish mackerel fillets, fresh or frozen
1 gallon water
1 cup salt
1 box (3 ounces) crab boil (in bag)
1 pound hickory chips
2 quarts
HICKORY CHIPS: Cover hickory chips with water and soak in a cool place for several hors or overnight.
SMOKING: To smoke fish, use a hooded or covered charcoal, electric or gas grill. The heat must be kept low. If using charcoal, fewer briquettes are necessary than for regular grilling. Cover charcoal or ceramic briquettes with approximately 1/3 of the wet chips to lower the temperature and create smoke, which flavors the fish. Remaining chips are added as needed throughout the cooking process.
Clean and rinse the fish in cold water. With a large bowl, combine the salt and 1 gallon of water; then add the bag of crab boil. Add the fish and marinate it in the refrigerator for 30 minutes, stirring occasionally. Remove fish from brine; rinse thoroughly and pat dry. Place the fish fillets, skin side down, on a well-greased grill approximately 4 to 6 inches from smoking chips. Close hood on grill and open vent slightly to keep smoke and air circulating. Smoke fish approximately 1 hour at 150 degrees F. to 175 degrees F., or for 30 to 45 minutes at 200 degrees F. Baste fish with cooking oil near the end of cooking time. The fish is done when the cut surface is golden brown and the flesh flakes easily when tested with a fork. Makes 6 servings.
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