Smoked Snapper and Kingfish Recipe

Looking for a healthy, flavourful meal that's easy to prepare? Our smoked snapper and kingfish recipe is just what you need! Featuring a combination of tender, smoky fish and a variety of fresh, flavourful ingredients, this dish is the perfect way to satisfy your hunger and your taste buds at the same time.


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)

Lemon wedges



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.

Smoking Method:

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.

To Serve:

Serve garnished with parsley and lemon wedges.


Alder Wood Bisquettes

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.

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