Smoked Halibut With Jamaican Marinade Recipes

SMOKED HALIBUT WITH JAMAICAN MARINADE

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

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

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.

ROSEMARY SMOKED HALIBUT WITH BALSAMIC VINAIGRETTE

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.