The trick is to smoke the meat and not make the meat smoke
SIMPLE SMOKED FISH FILLETS
Date:Date 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.
Simple Smoked Fish Fillet
Two 6 ounce fillets
Simple prep: EVOO, sea salt, pepper & Old Bay Seasoning
The fillets ready to go on the smoker
30 minutes into the cook
60 minutes along
90 minutes & the fillets are ready to eat
The fish fillet, rice pilaf & a ciabbatta roll
The fish was moist with a nice light smoky flavor
The seasoning was subtle not overpowering
NOTE: USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.
I’ve finally gotten around to trying to smoke some fish. In the past I’ve grilled many a swordfish steak, but this marks my first of I hope many smoked fish dinners. This basic recipe was taken from Paul Kirk’s Championship Barbecue. It uses 4 simple ingredients. The fish was slow cooked at 240 degrees for 90 minutes. The fish was pair of 6 ounce Chilean Sea Bass. Two Apple wood chunks were used to give the fish a pleasing and light smoke flavor.