Easy Smoked Fish
One of our favorite fish to catch and eat is white bass. The filet is dense meat, similar to that of tilefish or red drum. We season it lightly and cook it briefly on the smoker.
Servings: 4 people
Equipment
- Smoker of your choice
Ingredients
- 2 pounds white bass, tilefish, red drum or similar dense white filet
- 1 tsp olive oil
- 1 tsp lemon olive oil (can use regular olive oil + lemon juice)
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp Penzeys Florida Pepper (or lemon pepper seasoning of your choice)
- 1 Tbsp capers
- 4 fresh lemon slices, optional
Instructions
- Preheat your smoker to 250 degrees. Place the seasoned fish filets on the smoker grate(s). Cook for 10 minutes, gently flip fillets and cook for an additional 10 minutes. (Ours is an electric Masterbuilt smoker, time to cook may vary depending on your smoker.) Fish will be soft and flaky when done - you are striving for it to be just done, not dry like what you normally think of when you hear smoked fish. Top fish with capers when plating, and a fresh lemon slice if you wish.
- When we made this most recently, we also took a couple of fresh garden tomatoes and cut them into thick slices and placed them on the smoker for a few minutes. We served it with Garlic, Parmesan & Spinach Orzo.
- If you don't have a smoker, you could also do this on the grill with an indirect heat method.
Notes
The smoker we use is a Masterbuilt Electric Smoker.
This recipe was loosely inspired by Skinnytaste's Flounder Piccata.