HOT-SMOKED BLUEFISH
Provided by Pierre Franey
Categories dinner, main course
Time 4h15m
Yield 4 to 6 servings per fillet
Number Of Ingredients 6
Steps:
- Remove racks from smokehouse and prepare fire (see instructions).
- In a mixing bowl combine all the seasonings except the pepper.
- Brush rack lightly with oil and place fish on the rack, skin side down. (The skin and scales must be left on because they will help hold the fish together, but they are not to be eaten.) Sprinkle fillets liberally with seasoning mixture, about two tablespoons for each fillet. Using a soft-bristled brush, apply the oil to each fillet, thoroughly moistening fish and seasonings. Sprinkle generously with freshly ground pepper.
- Place fish in smokehouse at 160 degrees. After about one-half hour allow temperature to drop to 150 degrees, and then check smokehouse regularly to be sure that the temperature is maintained, at least within the range of 140 to 160 degrees. Smoke for three hours. Then add wood to the fire and bring temperature up to about 200 degrees. Smoke one-half hour longer.
- Serve chilled, sprinkled with lemon juice or accompanied by a mixture of sour cream, horseradish and a dash of tabasco.
Nutrition Facts : @context http, Calories 577, UnsaturatedFat 19 grams, Carbohydrate 7 grams, Fat 25 grams, Fiber 0 grams, Protein 76 grams, SaturatedFat 4 grams, Sodium 918 milligrams, Sugar 6 grams, TransFat 0 grams
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Zeeshan sabir
[email protected]I would definitely recommend this recipe to anyone who loves smoked fish.
Shishir Sarker
[email protected]This recipe is a great way to cook bluefish. The fish is moist and flavorful, and the smoky flavor is perfect.
scarlett mckee
[email protected]I've made this recipe several times now and it's always a hit. I love the combination of the smoky flavor and the flaky fish.
Dana Meecham
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The fish is absolutely delicious.
yawer khan
[email protected]I'm not a huge fan of fish, but I really enjoyed this dish. The smoky flavor was very appealing.
Taha “Devangelo Ortega” Nourallah
[email protected]I've tried other smoked bluefish recipes before, but this one is by far the best. The brine really makes a difference in the flavor of the fish.
Ak47 Records
[email protected]I made this recipe for a dinner party and it was a hit. Everyone loved the fish and asked for the recipe.
lionel castro
[email protected]This recipe is a keeper! I'll definitely be making it again.
Brandy Book
[email protected]I wasn't sure what to expect from this recipe, but I was pleasantly surprised. The fish was delicious and the smoky flavor was just right.
Kashmiri Larka
[email protected]I've never cooked bluefish before, but this recipe made it a breeze. The fish turned out perfectly cooked, with a crispy skin and tender flesh.
Makdi Habesha
[email protected]Smoked bluefish is one of my favorite fish dishes. This recipe was easy to follow and the results were amazing. The fish was flaky and flavorful, with a beautiful smoky flavor.