Hot Smoked Sablefish Recipe
2 Sablefish fillets - skin on
4 Tbsp honey
2 Cups water
6 Tbsp kosher salt
6 Tbsp granulated sugar
Juice of 1 lemon
Juice of 1 lime
Zest & juice of 1 orange
Bradley Smoker Flavour Bisquettes – alder
Combine all ingredients for the brine.
Brine sablefish for 4 hours.
Rinse and pat dry, then allow to dry further in a cool, breezy place to form pellicle (a thin skin or film).
Preheat smoker to 225°F with alder bisquettes and smoke for 2 hours.
After 1 hour, brush sablefish with honey.
Remove from smoker and serve!
By Lena Clayton
Alder is commonly used for smoked salmon because of its milder flavour. However, thanks to its light, sweet, and musky flavour, it's a smooth smoke flavour perfect for almost any dish.Shop Now