Smoked Mahi Mahi Recipes
SMOKED MAHI MAHI
I would recommend using a cheaper fish until you get the hang of this. I got my directions on the internet, and this smoking thing is brand new for me. What resulted is a beautifuly done fisn, smokey and reminded me of a very mild kipper, not as strong. I would recommend this as an appetizer course, and think mixed with cream...
Provided by Jane Whittaker
Categories Fish
Time 7h10m
Number Of Ingredients 7
Steps:
- 1. Prepare a brine of 2 1/2 tablespoons salt to 1 cup of water. You need 1 quart of brine for every pound of fish.
- 2. Place fish in brine for 15 minutes per 1/2 inch thickness of the fish.
- 3. Prepare smoker. the woods to use would be fruitwoods, or alder. mesquite and hickory are too stong.
- 4. Rinse fish, and place on well oiled rack, or oiled pan and brush some olive oil on fish, both sides.
- 5. If fish has skin, place skin side down.
- 6. Start smoker at 150°. After the first 2 hours increase heat to 200° You will want to cook 3 hrs 30 minutes per pound
- 7. Internal temp should be at least 165° when done, I just tested to see if it was flakey.
SMOKED MAHI MAHI DIP
I used mahi mahi because that was what I had on hand, but feel free to use any kind of smoked fish you have. The ingredients as well, use more or less as suits your tastes. Our fish was brined first and smoked with apple wood. Look under my smoked mahi mahi recipe for directions on that.
Provided by Jane Whittaker
Categories Seafood Appetizers
Time 10m
Number Of Ingredients 10
Steps:
- 1. In a food processor pulse a small red onion
- 2. Add the smoked fish and pulse 4 times.
- 3. In a bowl with an electric mixer, whip the cream cheese til smooth. Add the onion, fish, lemon juice, horseradish, hot sauce salt and pepper, and 1/2 teaspoon dill weed. Mix well.
- 4. At this point you either have a wonderful sandwich filling, or put some on a cracker and garnish with onion rings, capers and a sprinkle of dill weed.
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