The trick is to smoke the meat and not make the meat smoke
BALSAMIC SMOKED HADDOCK
Date:November 11, 2007 Favorite:Fish Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Balsamic Smoked Haddock
The prep started with tow nice fresh pieces of haddock
The marinade used balsamic vinegar, EVOO & crushed garlic
The finished marinade
The haddock was cut in half & marinaded for an hour
The haddock was drained & placed on some ribbed foil pans before going on the smoker
The haddock smoked using apple wood for about an hour & 45 minutes
The haddock is ready to eat & was served with steak fries, onion rings & crusty rolls
The haddock was plated with some parsely & lemons & was drizzled with lemon juice.
The steak fries are in the foreground
Fresh fish, fries, onion rings & crusty rolls - it doesn’t get better than this
This was my first time having smoked haddock & it was amazing
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This was the first recipe I tried from my new cookbook Fish & Shellfish Grilled & Smoked. All I can say is WOW!!! Fried haddock is my favorite fish dinner. This is a close second and in some ways was even better. The fish was somewhat tastier and it was very very moist. The only thing that gives fried haddock a slight edge is the crispy battered skin. This meal is easy to prepare. The fillets rest in the fridge for an hour in a simple marinade and then go on the smoker for 1 1/2 to 2 hours. I couldn’t believe how moist the fish was and the pecan smoke gave the fish a great flavor. I can see this recipe going into regular rotation.