Smoked fish
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Trout or mackerel, cut into 1-1/2-inch-thick steaks |
| (leave skin on) | ||
| 1½ | cup | Water |
| ⅓ | cup | Firmly packed brown sugar |
| 3 | tablespoons | Salt |
| ¼ | teaspoon | Red pepper |
Directions
Soak hickory chips in water from 1 to 24 hours.
Place fish in a large shallow dish. Combine water, brown sugar, salt, and pepper; pour over fish. Cover and marinate at least 8 hours in refrigerator, turning fish occasionally.
Prepare charcoal fire in smoker, and let burn 10 to 15 minutes. Cover coals with soaked hickory chips. Place water pan in smoker. Add hot water to fill pan.
Place upper food rack on appropriate shelf in smoker. Arrange fish steaks on food rack. Cover with smoker lid, and cook 3 to 4 hours or to desired degree of doneness.
Source: Southern Living
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