Have quite a bit of redfish in the freezer from a recent coast trip
, and thought why not try a quasi-salmon recipe? I used about 1/2 ring of lump and 2 good sized pieces of birch for the smoke. The filets were 'on the half shell' meaning skin on 1 side. That worked very well as they were smoked skin side down which added protection from the heat. I brined them for 1 hour in a basic salt & sugar brine, rinsed and sprinkled with Old Bay. Went on the WSM for about 1.5 hours @ 200-250. As they came off, 1/2 lb of shrimp went on. You gotta have a snack
! Shrimp marinated in olive oil, lime juice and Old Bay. Before serving the fish, I drizzled with a mixture of butter and white wine and lime juice. The fish was very moist with a nice amount of smoke flavor. Now, about that trout in the freezer...hmmm...
Redfish meets smoke
1.5 hrs later...
With a little shrimp
Filet
And more ...
Redfish meets smoke
1.5 hrs later...
With a little shrimp
Filet
And more ...