Dry Brined White Wine Marinated Smoked Halibut Food
DRY-BRINED SMOKED SALMON
We've been playing with smoked salmon recipes for years and this quick dry-brine process is easy and delicious. A go-to appetizer in our house any time there's a party. Hope you enjoy. Try serving it with plain bagels and cream cheese.
Provided by Kaitlyn85
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Seafood
Time 10h15m
Yield 12
Number Of Ingredients 6
Steps:
- Mix 1 cup brown sugar and kosher salt together in a small bowl.
- Spread a thin layer of the brown sugar mixture in the bottom of a 9-inch baking pan. Arrange 2 to 3 salmon fillets on top; cover with some of the brown sugar mixture. Repeat layers until all the salmon fillets are coated. Cover with plastic wrap and refrigerate, 8 hours to overnight.
- Preheat a smoker to 195 degrees F (91 degrees C) according to manufacturer's instructions.
- Rinse brown sugar mixture off salmon fillets. Brush fillets lightly with honey and sprinkle remaining 1/2 cup brown sugar on top.
- Pour cola-flavored beverage into the smoker's water pan; add water to within 1 inch of the top. Place half of the wood chips around the perimeter of the hot charcoal. Place salmon on the cooking racks.
- Cook salmon, adding more wood chips if needed, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 2 hours. Cool before serving, at least 15 minutes.
Nutrition Facts : Calories 296.1 calories, Carbohydrate 45.1 g, Cholesterol 48.7 mg, Fat 3.8 g, Protein 20.8 g, SaturatedFat 0.9 g, Sodium 7653 mg, Sugar 44.8 g
LEMON ROSEMARY MARINATED GRILLED HALIBUT
Steps:
- Whisk together the wine, lemon juice, olive oil and rosemary in a small shallow baking dish. Add the halibut and turn to coat. Marinate in the refrigerator for 1 hour, turning once. Preheat grill. Remove fish from marinade and season with salt and pepper to taste. Grill the steaks for 3 to 4 minutes on each side or to desired doneness.
STOVE-TOP SMOKER -- SMOKED HALIBUT
QETH -- Quick, Easy, Tasty and Healthy! Another Cameron Smoker recipe (slightly modified)! Prep time required includes marinading time.
Provided by Galley Wench
Categories Halibut
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine combining first 8 ingredients in bowl or zip lock bag.
- Arrange fish steaks in single layer in marinade.
- Marinade for 1 hour.
- To bottom of smoker add 2 tablespoons alder smoking chips.
- Remove fish from marinade and place on foil lined smoker.
- Place on stove-top or grill over medium low heat for approximately 25 minutes.
- Serve immediately garnishing with parsley and lemon wedges.
Nutrition Facts : Calories 547.4, Fat 18.4, SaturatedFat 2.6, Cholesterol 130.6, Sodium 416.3, Carbohydrate 1.3, Fiber 0.1, Sugar 0.3, Protein 85
WHITE WINE TURKEY BRINE, SIMPLE
Thanksgiving, 2007. This brine was a last minute decision and using items from my pantry. I was not going to make dinner this year because Alicia, her son and her boyfriend were going to her boyfriends for the holiday. Their plans changed Monday night so we shopped Tuesday night after work. That didn't leave much time for brining so I didn't plan on it, but we cold water thawed the turkey all day Wed. I hated the idea of cooking an unbrined bird, so I came up with this recipe. It is mild enough in flavor to still allow the turkey flavor to come through with just a hint of flavor from the brine. The drippings made excellent gravy that was not at all salty.
Provided by Karen From Colorado
Categories Low Protein
Time 20m
Yield 2 gallons
Number Of Ingredients 8
Steps:
- Add bay leaves, garlic, onion, salt, sugar and water to a large stock pot.
- Cut lemons in half and squeeze the juice into the rest of the brine ingredients; add the squeezed lemons.
- Bring to a boil and boil 10 minutes.
- Remove from heat and cool too room temp; stir in wine.
- Add turkey; brine for 12 to 24 hours.
- Remove the turkey and rinse very well in cold water.
- Butter or oil the skin and roast as usual.
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