When it comes to adding smoke flavor to fish, there are many options. Completely cooking in the smoker, start to finish, is what’s usually thought.
Another option is to partially smoke the ingredients that go into a recipe, giving the finished recipe varying layers of smoke flavor.
Often, it comes down to how much time you have or what the desired texture is when deciding how long to smoke fish. This recipe has two options: fully smoking with a glaze added while the fish is in the smoker; or partially smoking, glazing, then finishing in an oven or on the grill. Both offer excellent results and you’ll want to slather that Honey Mustard Glaze on just about everything.
Honey Mustard Smoked Fish
- 1 pound fish fillets
Brine Ingredients:
- 1/4 cup brown sugar
- 2 tablespoons salt
- 2 teaspoons granulated garlic
- 2 teaspoons granulated onion
- 2 teaspoons black pepper
- 1 quart water
- Wood Chips - Apple, Cherry and/or Alder
Glaze Ingredients
- 2 tablespoons yellow mustard
- 2 tablespoons stone ground mustard
- 2 tablespoons honey
- 2 tablespoons fresh lemon juice
- 1 tablespoon melted butter
- 2 cloves puréed garlic
- 1 teaspoon lemon zest
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
Directions
Cut fish to desired smoking sizes, leave skin on. In a large glass or plastic container, mix brown sugar, salt, granulated garlic, granulated onion and black pepper until thoroughly combined. Add fish to brine mixture and refrigerate 6-12 hours.
Drain fish and discard brine. Place fish pieces, skin-side down, on a rack and sprinkle with additional black pepper if desired then allow to dry, refrigerated 1-3 hours.
Preheat smoker 10-15 minutes. Add chips of choice to the chip pan. Put fish on racks and place in smoker. Smoke 2-3 hours, replacing chips one time.
In a small container, mix mustards, honey, lemon juice, butter, garlic, lemon zest, peppers and salt until thoroughly combined. Place a piece of foil underneath smoker rack to catch any drips from the glaze. Liberally glaze each piece of fish on the top and sides.
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