Smoked Fish And Fresh Fruit Recipes
SMOKED FISH ( BRINE RECIPE AND SMOKING DIRECTIONS)
This is a long time family recipe that was recently shared with me. Looking for something different to do with fish? This is it! We usually plate this and allow everyone to serve themselves. Wonderful fresh off the smoker as well as COLD from the refrigerator as you would smoked salmon, regardless of they type of fish used. After smoking this will keep for about a week in the refrigerator. I do not care for oily types of fish done this way but many prefer them. I like to smoke whitefish, salmon, perch, or trout. Feel free to use any fish you prefer. Plan AHEAD! Need to brine for about 12 hours and smoke for about 6-8.
Provided by Mamas Kitchen Hope
Categories Lunch/Snacks
Time 6h20m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Mix all ingredients very well until sugar is disolved.
- Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
- Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
- Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
Nutrition Facts : Calories 557.6, Sodium 151014.9, Carbohydrate 143.9, Sugar 142.4, Protein 0.2
HOW TO SMOKE FISH
Where there's smoke, there's flavor. Smoking fish at home may sound intimidating, but it's no more complicated than grilling. Just add aromatic wood to a charcoal grill and let the fragrant, flavorful smoke do its work.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 2h30m
Number Of Ingredients 8
Steps:
- Make the brine: Combine water, sugar, and 1/2 cup salt. Place fish in a nonreactive dish; cover with brine. Refrigerate for 2 hours.
- Heat charcoal grill to medium, piling coals on 1 side to set up direct and indirect heat zones. Set a drip pan under the grill grate in the indirect heat zone.
- Soak wood trimmings in water for 30 minutes. Drain (if smoking whole trout or char, leave 1/2 cup wood in water); add to coals.
- Smoke the fish: Once smoke develops, place fish in a lightly oiled grill basket. Transfer to grill rack, and set over drip pan. Open lid vent, and position over fish. (This will direct smoke to impart maximum smokiness.) For the trout fillets: Smoke fish until cooked through but not dry, 12 to 15 minutes.For the whole trout: Smoke for 10 minutes. Flip basket. Drain remaining 1/2 cup wood; add to coals. Smoke fish until cooked through but not dry, 8 to 10 minutes more.For the side of arctic char: Smoke for 10 minutes. Drain remaining 1/2 cup wood; add to coals. Smoke fish until cooked through but not dry, 13 to 15 minutes more.
FISH WITH GRILLED FRUIT SALSA
Provided by Guy Fieri
Categories main-dish
Time 1h14m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Preheat grill to medium-high heat. Rub each piece lightly with canola oil.
- Rub grates of the grill with a canola oiled paper towel. Place poblano pepper on grill and grill until blackened. Remove from grill and place in a paper or resealable plastic bag to rest. When pepper is cool enough to handle, peel off blackened skin. Remove the stem and scoop out the seeds. Chop only half of the pepper and place in a large bowl. Reserve the other half for another use or discard.
- Arrange fruit on grill and let cook 2 to 3 minutes, turn over, and cook an additional 2 to 3 minutes. Remove from grill to a cutting board and let cool. When fruit is cool, chop into 1/2-inch pieces and add to the bowl with chopped poblano pepper.
- In a medium bowl, combine the minced serrano pepper, cilantro, lime zest and juice, agave syrup, lemon juice, cayenne, cinnamon and salt. Mix well and pour over the grilled fruit. Gently stir to combine, cover and refrigerate for 30 minutes. Serve on top of fish.
- Fish: Preheat grill or steel drum to medium-high. Rub the grill with a canola oiled paper towel. Salt and pepper both sides of fish. Gently place fish on grill or steel drum, cook for 3 minutes, carefully turn over and cook for 2 minutes more. Remove from heat to a cutting board, cover and let rest for 2 minutes. Cut into serving size pieces, if desired, and serve immediately with fruit salsa.
SMOKED FISH APPETIZER
I have a friend whose husband loves to fish. He smokes fish (trout, whitefish, tuna) in their outdoor smoker and she often brings homemade smoked fish to parties. I love it! However, if you are lucky enough to be able to buy already smoked fish such as whitefish in a deli you can use it in this recipe. I serve it on bagels as a brunch or lunch, sometimes on crackers as an appetizer.
Provided by Helaine Norman @knish
Categories Tuna Salads
Number Of Ingredients 7
Steps:
- Although this recipe is really simple you might find the first part intimidating. Use a fork or knife to separate the skin from the fish. Use fingers to peel back the skin which comes off easily. Remove fins. Turn over and peel back skin the same way. Open fish to reveal bones inside. Gently pull them away. Place all of the fish meat into a bowl.
- After all the fish is in the bowl, remove any pin bones you see. With a fork, flake/break up the fish. After you flake it to you liking, place hands into it an feel with your fingers for any more pin bones and pull them out. Make sure you do not miss any bones.
- Squeeze lemons over the fish (I do it over my open hand so I catch the seeds in my fingers.) Stir in the rest of the ingredients.
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- Combine the salad: In a large bowl, coarsely shred the fish using your fingers, making sure to remove any pin bones. Stir in the onion, cucumber, chopped walnuts, green onion and basil.
- In a medium bowl, whisk together the vinegar, mustard, olive oil and honey. Whisk in the dill. Taste and season as desired with salt. To the salad mixture, add 5 tablespoons plus 1 teaspoon dressing and mix well. Taste and adjust the seasoning if desired.
- Line a baking sheet with a piece of parchment paper. Divide the salad into 8 portions, and form each portion into a ball. (The recipe can be prepared up to this point several hours in advance. Cover and chill.)
- To serve, place a ball on a serving plate, and drizzle 1 to 1 1/2 tablespoons of the remaining dressing around the ball. Garnish the plate with a few slices of apple arranged in a fan-like shape and 3 walnut halves, if using. Garnish the top of each ball with chives. Repeat with the remaining salad balls and serve immediately.
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