Lime Infused Smoked Snapper with Mango Salsa
Fresh Mango Salsa
Ingredients
·
2-3 Medium Mangoes, diced
·
½ cup Coriander leaves, chopped
·
½ Red Onion, finely diced
·
1 medium Red Pepper, diced
·
1 small Chili, finely sliced (optional)
·
1 clove Garlic, minced (optional)
·
Juice of 2 Limes
·
¼ cup of Olive Oil
1. Mix all ingredients
in a bowl.
2. Refrigerate and allow
salsa to sit for at least an hour or preferably over night for flavours to
marinate.
Lime Infused Smoked Snapper
Ingredients
·
4 Snapper Fillets, approx 6 oz. each
·
¼ cup of Coarse Salt
·
¼ cup Brown Sugar
·
Juice of 1 Lime
·
2 Litres of water
1. Place Salt, Brown
Sugar, Lime and Water in a deep bowl and stir until salt and sugar have dissolved.
Add the fish, cover and place in the refrigerator for 12 hours, turning several
times
2. Remove fish from
brine and discard the brine. Rinse the
snapper well under cold running water, drain, and blot dry with paper towels.
Place on an oiled wire rack and let the snapper air-dry in the refrigerator
approx 2 hours.
3. Set up your Smoker
and preheat to 135°C (275°F) using Bisquettes of choice.
4. Smoke the fish on
the wire rack until cooked through, approx. 30 to 45 minutes. Alternatively,
using a thermometer, cook until the internal temperature reaches 60°C (140°F).
5. Allow Snapper to
cool to room temperature, then wrap in plastic wrap and refrigerate until
serving. It will keep for at least 3 days in the refrigerator.
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