Smoked Whitefish
Easy smoked whitefish fillets prepared in a paprika and thyme paste before cooked low and slow over applewood. This simple barbecue fish recipe is sweet, smoky, and ready in just thirty minutes.
Servings: 2
Equipment
- Applewood chips
Ingredients
- 2 filets whitefish Atlantic cod, haddock, hake; skinless
- 1 tbsp kosher salt
Paste
- 2 cloves garlic
- ½ tsp kosher salt
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 2 tbsp fresh thyme finely chopped
- ½ tsp ground white pepper
- ¼ tsp ground cayenne pepper
Instructions
- Apply kosher salt to skinless fish fillets, covering evenly and on both sides
- Cover fillets with plastic wrap and refrigerate for 1 hour
- Fire up smoker to 225°F (107°C). If using a charcoal grill, ensure you are set up for 2-zone indirect cooking.
- While the smoker preheats, remove fish from the refrigerator. Use paper towels to wipe off excess salt.
- Prepare the Paste: Peel and mince the garlic, and sprinkle with salt. Use a knife or spoon to press the salt into the garlic, crushing and combining to make a paste.
- Transfer the paste to a small bowl and add the remaining ingredients: Olive oil, smoked paprika, chopped fresh thyme, white pepper, and cayenne pepper. Combine well.
- Apply the paste to the fish fillets, spreading evenly on both sides
- Apply a thin layer of oil to your smoker grates to help prevent the fish from sticking. Add wood chips to coals or wood tray.
- Carefully place the fillets on the grates. Close your smoker’s door/lid and smoke at 225°F (107°C) until fish is flaky to the touch with a fork, approximately 20-30 minutes.
- Remove from smoker and leave to rest for 5 minutes before serving
Notes
- The measurement here for cayenne pepper is intended to be mild. If you’re like me and prefer extra heat, I recommend doubling it to ½ teaspoon.
- Don’t forget to oil your grates! Whitefish is particularly prone to sticking as it cooks, and oil is the best way to prevent this.