Smoked Redfish Louviere Recipes

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SMOKED FISH ( BRINE RECIPE AND SMOKING DIRECTIONS)



Smoked Fish ( Brine Recipe and Smoking Directions) image

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

3 -5 lbs fish, roughly
1 gallon water
1 1/3 cups canning salt
2/3 cup brown sugar

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



How to Smoke Fish image

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

2 cups water
1 cup muscovado sugar or packed dark-brown sugar
Coarse salt
2 skin-on trout fillets (8 ounces each), boned
1 whole trout (1 1/4 pounds), backbone and pin bones removed
1 side skin-on arctic char (1 1/4 pounds)
Wood trimmings or apple wood chips (1 cup for trout fillets or 2 cups for whole trout or char)
Vegetable oil, for grill basket

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.

SMOKED REDFISH LOUVIERE



Smoked Redfish Louviere image

Provided by Nancy Harmon Jenkins

Categories     dinner, main course

Time 5h10m

Yield 4 servings

Number Of Ingredients 14

4 10 to 12 ounce fillets of redfish or other fresh, firm saltwater fish
1 tablespoon salt
1 teaspoon ground red pepper
1 teaspoon ground black pepper
1 teaspoon ground white pepper
3 cloves garlic, chopped fine
1/2 cup (1/4 pound) butter
Juice of 2 lemons
1 tablespoon Worchestershire sauce
2 teaspoons dry vermouth
1 pound lump crab meat
1 pound fresh medium shrimp
1/2 cup finely chopped green onions
1/4 cup finely chopped parsley

Steps:

  • Pat the fillets dry.
  • In a small bowl mix together the salt, peppers and garlic. Rub mixture all over fish.
  • Place fillets in a smoker and smoke for 5 hours at low heat.
  • Just before fish is done, melt butter in a small saucepan over medium-high heat. Add lemon juice, Worchestershire sauce, vermouth, crab meat and shrimp. Saute, stirring, for 3 minutes. Add green onions and parsley and mix well.
  • Pour sauce over fish portions and serve immediately, accompanied by rice, if you wish.

Nutrition Facts : @context http, Calories 703, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 30 grams, Fiber 2 grams, Protein 100 grams, SaturatedFat 17 grams, Sodium 1493 milligrams, Sugar 2 grams, TransFat 1 gram

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