Smoked Redfish Louviere Food

SMOKED FISH ( BRINE RECIPE AND SMOKING DIRECTIONS)

Smoked Fish ( Brine Recipe and Smoking Directions) image

This is a long time family recipe that was recently shared with me. Looking for something different to do with fish? This is it! We usually plate this and allow everyone to serve themselves. Wonderful fresh off the smoker as well as COLD from the refrigerator as you would smoked salmon, regardless of they type of fish used. After smoking this will keep for about a week in the refrigerator. I do not care for oily types of fish done this way but many prefer them. I like to smoke whitefish, salmon, perch, or trout. Feel free to use any fish you prefer. Plan AHEAD! Need to brine for about 12 hours and smoke for about 6-8.

Provided by Mamas Kitchen Hope

Categories Lunch/Snacks

Time 6h20m

Yield 1 batch

Number Of Ingredients 4

Ingredients

3 -5 lbs fish, roughly
1 gallon water
1 1/3 cups canning salt
2/3 cup brown sugar

Steps:

Mix all ingredients very well until sugar is disolved.
Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.

Nutrition Facts : Calories 557.6, Sodium 151014.9, Carbohydrate 143.9, Sugar 142.4, Protein 0.2

SMOKED REDFISH LOUVIERE

Smoked Redfish Louviere image

Provided by Nancy Harmon Jenkins

Categories dinner, main course

Time 5h10m

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 10 to 12 ounce fillets of redfish or other fresh, firm saltwater fish
1 tablespoon salt
1 teaspoon ground red pepper
1 teaspoon ground black pepper
1 teaspoon ground white pepper
3 cloves garlic, chopped fine
1/2 cup (1/4 pound) butter
Juice of 2 lemons
1 tablespoon Worchestershire sauce
2 teaspoons dry vermouth
1 pound lump crab meat
1 pound fresh medium shrimp
1/2 cup finely chopped green onions
1/4 cup finely chopped parsley

Steps:

Pat the fillets dry.
In a small bowl mix together the salt, peppers and garlic. Rub mixture all over fish.
Place fillets in a smoker and smoke for 5 hours at low heat.
Just before fish is done, melt butter in a small saucepan over medium-high heat. Add lemon juice, Worchestershire sauce, vermouth, crab meat and shrimp. Saute, stirring, for 3 minutes. Add green onions and parsley and mix well.
Pour sauce over fish portions and serve immediately, accompanied by rice, if you wish.

Nutrition Facts : @context http, Calories 703, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 30 grams, Fiber 2 grams, Protein 100 grams, SaturatedFat 17 grams, Sodium 1493 milligrams, Sugar 2 grams, TransFat 1 gram

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