Smoked Halibut With Jamaican Marinade Recipes

SMOKED HALIBUT WITH JAMAICAN MARINADE

SMOKED HALIBUT WITH JAMAICAN MARINADE image

Yield 4 servings

Number Of Ingredients 22

Ingredients

2 lbs halibut filet
1 tsp Kosher or coarse sea salt
1 tsp freshly grated nutmeg
3 tsp allspice -- (allspice)
1 tsp cinnamon
2 finely chopped habanero chiles
¼ tsp Tabasco or pickled pepper sauce (Jamaican)
1 ½ tsp freshly ground black pepper
5 finely minced garlic cloves
2 tbsp freshly grated ginger
2 tbsp finely chopped fresh thyme
4 tbsp finely chopped fresh basil
1 small yellow onion, finely chopped
1 cup scallions, finely chopped
2 tbsp freshly squeezed lime juice
1/4 cup olive oil
1/2 cup red wine vinegar
2 tbsp soy sauce
2 tbsp teriyaki sauce
4 tbsp dark rum
2 tbsp brown sugar
Place 2 tbsp very fine smoked alder chips

Steps:

Reserve 4 tbsp marinade for garnish. Rub the fish with the remainder of the sauce. Marinate from 3 to 5 hours in the refrigerator, turning fish occasionally to recoat. You can smoke your fish on a grill with a smoker box or on the stovetop with a stove top smoker. Preheat grill at a medium-low setting. I smoke the fish with the skin on, but you may want to skin the fish. Drain fish briefly to prevent excessive dripping. Place 2 tbsp very fine smoked alder chips into a grill top smoker. If using the outdoor grill, place smoker box on lowest level. Once the chips start smoking, place fish on smoker grill if on stovetop or directly on the highest level of the outdoor grill. Depending on the thickness of the halibut, smoke between 15-25 minutes. Check Chop meat into big chunks, garnish with sauce and serve with warmed crusty bread and butter at room temperature.

ROAST HALIBUT WITH SMOKED TOMATO VINAIGRETTE

Roast Halibut with Smoked Tomato Vinaigrette image

Provided by Chuck Hughes

Time 42m

Yield 2 servings

Number Of Ingredients 14

Ingredients

1/2 cup water
4 medium ripe red tomatoes, quartered and seeded
1 large tarragon sprig, stemmed
2 shallots, peeled and sliced in rings
1/2 cup olive oil
Pinch kosher salt
Freshly ground black pepper
2 (4-ounce) halibut fillets
Coarse salt
Freshly ground black pepper
1 tablespoon canola oil, plus more as needed
Handful baby greens, for garnish, optional
Arugula leaves, for garnish, optional
1 shallot, finely julienned, for garnish, optional

Steps:

To make the vinaigrette: Prepare a wok smoker by laying 2 layers of foil in the bottom of a wok. Add in 2 handfuls of the hickory wood chips, and set the smoker over high heat. Pour in the water. Wash, quarter, and seed the tomatoes. Pop them into a bamboo steamer.
Arrange the tarragon and shallots around the tomatoes. Place the steamer onto your smoking wok and cover with lid or foil, and let the ingredients smoke for 20 minutes.
Transfer the tomato-shallot mixture to a big pitcher, and blend with an immersion blender or use a regular blender. Gradually, add the olive oil in a thin stream, as you are blending to achieve a nice consistency. Season with a pinch of salt and some freshly cracked black pepper.
To make the halibut: Preheat an oven to 375 degrees F. Liberally sprinkle your halibut fillets with coarse salt and fresh cracked black pepper.
Add just enough oil to coat the bottom of a pan, and set it over fairly high heat.
Add the halibut fillets to the hot pan, skin side down. Once the first sides has browned nicely, about 3 to 4 minutes, flip them over and continue cooking for another 3 minutes. Then, slide the pan into the oven for about 5 minutes to finish cooking. The finished halibut should to be firm to the touch and snowy white in color, but since it is a lean fish, it will dry out if overcooked.
Ladle a pool of the vinaigrette into the bottom of a deep plate, top with a piece of halibut and a few baby greens, if using. Alternatively, you could use arugula tossed with sliced shallots, as a garnish.

STOVE-TOP SMOKER -- SMOKED HALIBUT

Stove-Top Smoker -- Smoked Halibut image

QETH -- Quick, Easy, Tasty and Healthy! Another Cameron Smoker recipe (slightly modified)! Prep time required includes marinading time.

Provided by Galley Wench

Categories Halibut

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

4 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon fresh ground pepper
2 tablespoons lemon juice
1/2 cup dry white wine
1/2 teaspoon dried dill weed or 1/2 teaspoon dried tarragon
2 tablespoons chopped fresh parsley
6 halibut steaks (about 3 pounds)
lemon wedge
2 tablespoons alder smoking wood chips

Steps:

Combine combining first 8 ingredients in bowl or zip lock bag.
Arrange fish steaks in single layer in marinade.
Marinade for 1 hour.
To bottom of smoker add 2 tablespoons alder smoking chips.
Remove fish from marinade and place on foil lined smoker.
Place on stove-top or grill over medium low heat for approximately 25 minutes.
Serve immediately garnishing with parsley and lemon wedges.

Nutrition Facts : Calories 547.4, Fat 18.4, SaturatedFat 2.6, Cholesterol 130.6, Sodium 416.3, Carbohydrate 1.3, Fiber 0.1, Sugar 0.3, Protein 85

ROSEMARY SMOKED HALIBUT WITH BALSAMIC VINAIGRETTE

Rosemary Smoked Halibut With Balsamic Vinaigrette image

I am always looking for different recipes for fish, as I am trying to incorporate more and more into our daily diet. You actually set the rosemary briefly aflame which gives the fish a wonderful herb flavour and aroma. Part of the dish can be made up ahead of time

Provided by Abby Girl

Categories Halibut

Time 22m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 -3 sprigs fresh rosemary
1 1/2 lbs halibut fillets
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon black pepper, coarsely crushed
1/8 teaspoon salt
1/2 cup tomatoes, seeded and diced
1 teaspoon shallot, finely chopped

Steps:

In a baking dish, place rosemary beside halibut; light rosemary with match (rosemary may not remain lit). Cover tightly with foil. Bake at 425 oven for 8 - 12 minute or until fish flakes easily when tested.
Balsamic Vinaigrette: Meanwhile, in a small bowl, whisk together oil, balsamic vinegar, pepper and salt. Stir in tomato and shallot.(can be done ahead of time).
Serve with halibut.

Nutrition Facts : Calories 241.8, Fat 12.4, SaturatedFat 1.7, Cholesterol 46.5, Sodium 127.8, Carbohydrate 0.7, Fiber 0.2, Sugar 0.4, Protein 30.4

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