Recipes

Smoked Red Snapper

Ingredients

1 ½ lb red snapper filet, skin on

2 tbs olive oil

1 tbs brown sugar

1 tbs garlic, chopped

1tsp pepper black—freshly ground

1 tbs maple syrup

6 oz moistened wood chips for smoking

1 foil pie plate

Brine:

2 qts water

12 oz kosher salt—approx

2 tbs. brown sugar

1 tbs garlic, granulated

Directions

Prepare the brine by dissolving enough salt in cold water to float an egg. (The amount given is approx.) Add the sugar and the granulated garlic.

Brine the fish for one hour. (You can use frozen red snapper and put in the brine for about 2-2 ½ hours.)  Combine the olive oil, brown sugar, garlic and pepper to make a rub. Rub the mixed dry ingredients into the fish. Oil the skin side of the fish lightly, so it won’t stick to the smoking racks. Smoke the fish for 60-75 minutes, depending on thickness at 225F.  Optional: Paint the fish with maple syrup for glaze before serving.