Hot Smoked Mackerel recipe

Mackerel is an oily fish that is perfect for smoking, if not dry most lean white fish. Here it is seasoned with sugar, Dijon mustard, pepper and lemon juice. Instructions for both a grill and gas grill are provided. Other oily fish with dark meat can be substituted for mackerel. Plan ahead to marinate time.

Preparation time: 30 minutes

Cooking time: 45 minutes

Total time: 1 hour 15 minutes

Ingredients:

• 2 handfuls of wood chips (about 1-1/2 cups)
• 1/4 cup coarse salt
• 1/4 cup sugar
• 4 mackerel fillets, about 1 pound, the skin (see note)
• Freshly ground black pepper 2 tbsp
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh lemon juice

Preparation:

To cover Enjoy wood chips in water at least 1 hour and up to 24 hours. Mix Sprinkle the salt and sugar and the fish on both sides. Let stand for 30 to 40 minutes if the refrigerator was very friendly. Mix pepper, Dijon mustard and lemon juice and rub it on networks; marinate for 30 minutes.

If you are a charcoal grill, remove the net and make a small fire. When the coals are hot, go to the page with the tabs at the top, and replacement of the media. Let the fish from their accumulated fluid brush strokes, of which not dissoved, and place the fish on aluminum foil. Place the film on the side of the web at a distance from the carbon. Drill holes in the foil and cover the grill, close all vents but one. Cook the fish arrive after 15 minutes.

If you are a gas grill, remove the grates, turn the heat to low burner and lava rock or high light the burner plate with soggy chips. Replace the grille. Place fish on a foil sheet; Placing the film on the side of the grid at a distance from the burner. Drill holes in the foil and cover the grill. Check cook fish 25 minutes; should be firm, but not dry with a bright and opaque crust inside.

Yield: 4 servings

Note: All dark meat fish can be used.

Recipe Source: Fish: The Complete Guide to Buying and Cooking by Mark Bittman (Macmillan)
Reprinted with permission.