Smoked Snapper and Kingfish Recipe
60 Ml (4 tbsp) olive oil
1 Clove garlic - minced
2 Ml (½ tsp) salt
0.5 Ml (⅛ tsp) ground black pepper
30 Ml (2 tbsp) lemon juice
120 Ml (½ cup) dry white wine
2 Ml (½ tsp) tsp dried tarragon
15 Ml (1 tbsp) finely chopped chives
Snapper steaks - 1 kg (2 lbs)
In a bowl combine marinade ingredients, olive oil, minced garlic, salt, pepper, lemon juice, white wine, tarragon and chives.
Arrange fish steaks in a single layer in a shallow glass pan.
Pour marinade over fish, cover and refrigerate for an hour.
Remove from refrigerator and let stand for 20 minutes.
Preheat Bradley Smoker to between 100°C and 120°C (220°F and 250°F).
Using Alder flavour bisquettes smoke/cook for approximately 1-2 hours, checking to make certain you do not overcook.
Serve garnished with parsley and lemon wedges.
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