Fish (We used Tilapia, frozen. Thawed)
1/2c Soy Sauce
1tsp Liquid Smoke
1T Lemon Juice (Bottled kind, 100%)
2tsp Course Black Pepper
Marinade 4-5 hours. Dehydrate in dehydrator for 6-8 hours. I had to cut in half long way, because, the skinnier sides were done a lot sooner. Use scissors to cut to bite size for snacks. I store in fridge, just because.
I do like Smoked Fish. Smoke at 200-225 for 2 hours with chips. Add to dehydrator for 1-2 more hours for that more jerky texture for snacking.
TWO Recipes! Both offering Different Flavors, yet pretty equally Delicious! MANY ways to eat these- Ideas below!
* Smoke Recipe #1 Trailer Trash’s Catch on the Smoke (Spicy-Mild to the tTt, tho!)
2lb Fish (We used Tilapia)
1/2c Sea Salt (Use Sea Salt)
1T Sea Salt
1.5tsp Cayenne Powder (Or Cajun, or half half)
Brine for 2 hours. Pat dry with paper towels. Extra Virgin Olive Oil foiled trays. Lay on Fish. Spread with thin layer of Honey, on top of each fish. Season well with Season Mix. DO THAT BEFORE SMOKING! Rest of Smoker/Other instructions Below!
* Smoke Recipe #2 Tay’s Catch on the Smoke
2lb Fish (We used Tilapia)
1c Soy Sauce
1T Sesame Oil
1T Wasabi Paste
1/2tsp Garlic Powder
1tsp Sea Salt
1/2tsp Brown Sugar, or more (Optional- I skipped! And, used Glaze.)
Glaze (Last 30minutes):
1/2c Orange Marmalade
1/4tsp Orange Peel
1tsp Lemon Juice
Marinade Fish. Pat Dry. Smoke (More instructions Below). Last 30 minutes of smoking, apply good amount of glaze to tops of fish. (Glaze Optional. Can skip and add Brown Sugar to Marinade. Candied Fish uses a good amount of Brown Sugar and Maple Syrup/Molasses. Try 1/4c each. Optional, to up Sea Salt.)
Marinade/Brine Fish 2hrs. We used Charcoal Smoker with Hickory Chips for smoking. We did add water to the water compartment, in the smoker.
Heat smoker to 200-225. Add in chips when temp gets pretty close (I also throw a few on charcoal).
Cover Smoker’s grate shelves with Foil. Brush Extra Virgin Olive Oil onto the foil.
Once done marinading, pat dry fish with paper towels. Once smoker is heated to Temp… Place fish onto foil, rub to get the bottoms covered with Extra Virgin Olive Oil. (Recipe #1– Add Honey and Seasons before smoking)
Smoke 2 hours, til flakes. I think 2hrs at 200-225 is key. (Glaze Recipe (#2): Glob on glaze last 30 minutes of smoking)
To make a More Jerky type for GREAT Snacking… Add to a Dehydrator for a few hours, AFTER smoking! Store in container in fridge.
BEST FLAVOR is AFTER it SITS for TWO DAY!!!
If freezing: Allow to set, stored, in fridge for 3days, THEN FREEZE.
***Ideas for Smoked Fish***:
– Quick Snack Bites
– Serve over Rice and Vegis as meal.
– Serve some (A LITTLE goes a LONG way) on Soft Shell with: Miracle Whip, Cherry Tomatoes (Halved/Quartered), Shredded Moz. Cheese, Grated Parmesan Cheese (Store shelf kind)– I melt Moz. Cheese.
– SERVE AS APPETIZER:
– On Crackers (I like Unsalted Saltines, any work)
– On toothpick- Fish Chunk, Cherry Tomato (Quartered/Halved- ROLL IN Grated Parmesan Cheese!), then THIN slice of Mozzarella Cheese.
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Posted in Appetizers, Main Dish O' Food, Marinades, Sauces, & Spices, Recipes
Tagged fish, game day recipe, grilling, low calories, low carbohydrates, marinade, smoke, smoker, smoking, tilapia