FAQ FAQ  Forum Search   Events   Register Register  Login Login

Smoked Snapper in Honey and Lime Brine

Post Options Post Options   Likes (0) Likes(0)   Quote Bradley NZ Quote  Post ReplyReply Direct Link To This Post Topic: Smoked Snapper in Honey and Lime Brine
    Posted: 07 May 2019 at 1:42pm
Bradley NZ View Drop Down

Joined: 13 Dec 2009
Status: Offline
Points: 439

Smoked Snapper with Honey & Lime Brine


·         1 ½ pounds skinless fresh Snapper


·         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


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 Smoker and preheat to 135°C (275°F) using 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

Back to Top
Forum Jump
Forum Permissions View Drop Down

This page was generated in 0.125 seconds.