Smoked Hawaiian Red Snapper - Southern Style
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My Smoked Hawaiian Red Snapper with smoked potatoes, yellow rice, green beans and a simple salad.
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I glazed the fish with a warmed maple syrup.
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I made a brine by dissolving enough salt in the cold water to float an egg, the amount given is approx. Add the sugar and the granulated garlic.
The Brine
• 2 qts water
• 12 oz kosher salt—approx
• 2 tbs brown sugar
• 1 tbl garlic granulated
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Brine the fish for two hours. I used one of my FoodSaver Quick Marinator.
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After the two hours it's time to make the rub.
I'm using a "Wet Rub"
• 2 tbs olive oil
• 1 tbs brown sugar
• 1 tbs garlic, chopped
• 1 tsp pepper black—freshly ground
Combine the olive oil, brown sugar, garlic and pepper to make a rub, and rub it into the fish well. Oil the skin side lightly, so it won't stick.
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I put the snapper into another FoodSaver Quick Marinator for this process and added the Wet Rub and topped with fresh tarragon.
Smoke the fish for 60—75 minutes, depending on thickness at 225 degrees F.
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In the top rack I had already loaded some potatoes. On the second rack down I placed the Hawaiian Red Snapper. I used Apple flavor bisquettes/wood...
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Forty-Five minutes later I took the potatoes out and placed on the grill. The snapper has been smoking for 45 minutes at this point.
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Looks pretty good just resting there waiting...
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After 65 minutes total smoking time it was time to pull the snapper
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I painted the fish with warmed maple syrup as a glaze.
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Man I can smell the smoke from here!
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Let's Eat!
I'm not a big fish eater, but I think I would get down on that!
I'll second that.
Looks very nice.
Looks TASTY to me!
I like red snapper. (just hard to get all the scales off)
It's good blackened too.
Good looking plate you got there. Thanks for showing it to us!
Thanks - tomorrow will be trout on the menu.
Great looking fish/dinner, SS ....thanX for sharing pics and allowing me to test the water (saliva!) tightness of my keyboard!!