Smoked Mahi Mahi Traeger Food

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SMOKED MAHI MAHI



Smoked mahi mahi image

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

2 lb fish, we used mahi mahi, but any firm fish would be good.
2 qt water
10 Tbsp salt, i used slightly less than directions
1/4 c lemon juice
4 squirts hot sauce
1 tsp ground black pepper
2 tsp dill weed

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.

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