Smoked Snapper with Honey & Lime Brine
Ingredients
·
1 ½ pounds skinless fresh Snapper
Brine
·
¼ cup Honey
·
¼ cup coarse Salt (kosher or sea)
·
1 tablespoon freshly cracked Black Peppercorns
·
2 Cloves
·
2 Allspice Berries
·
1 Lime, zest removed in strips, fruit cut in half
· 1 Chile, cut in half and seeded
·
2 quarts water
Directions:
1. Place brine
ingredients in a large deep bowl and stir until the honey and salt are
dissolved. Add lemon zest, stir, then add the fish. Cover with plastic wrap, and place in the refrigerator
for 12 hours, turning several times
2. Drain the fish and
discard the brine and lime zest. 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 http://thesmokehouse.co.nz/product-category/smokersbradley-smoker/" rel="nofollow - Smoker
and preheat to 135°C (275°F) using http://thesmokehouse.co.nz/product-category/bradley-smoker-bisquettes/" rel="nofollow - Bisquettes of choice.
4. Smoke the fish on the
wire rack until bronzed with smoke and cooked through, approx. 30 to 45
minutes. To test for doneness, press it with your finger; the flesh should
break into clean flakes. Alternatively, using a thermometer, until the internal
temperature reaches 60°C (140°F).
5. Transfer the
snapper to a rimmed baking sheet to allow 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.
Photo compliments of Smokey