Classic Smoked Fish

Ingredients:

  • 1 pound fish fillets

  • 1/4 cup olive oil

  • 2 tablespoons lemon juice

  • 2 teaspoons paprika

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon dried thyme

  • 1 teaspoon dried oregano

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • Wood chips for smoking (such as hickory or mesquite)


Instructions:

  1. In a small bowl, combine the olive oil, lemon juice, paprika, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper to make a marinade.

  2. Place the fish fillets in a shallow dish and pour the marinade over them, making sure they are well coated. Allow them to marinate for at least 30 minutes, or up to overnight in the refrigerator.

  3. Preheat the smoker according to the manufacturer's instructions.

  4. Soak the wood chips in water for 30 minutes, then drain. Add the wood chips to the smoker box or wrap them in aluminum foil poked with holes to allow the smoke to escape.

  5. Place the fillets directly on the smoker rack.

  6. Maintain a temperature of around 225°F (107°C).

  7. Smoke the fish for about 1-2 hours, or until it is fully cooked and has a smoky flavor. The cooking time may vary depending on the thickness of the fillets.

  8. Check for doneness by ensuring the fish is opaque and flakes easily with a fork.

  9. Remove the smoked fish from the smoker and let it cool slightly before serving.

Smoked Fish Dip

Ingredients:

  • 8 ounces smoked fish fillets (such as smoked salmon or smoked trout), flaked

  • 1/2 cup mayonnaise

  • 1 tablespoon lemon juice

  • 1 tablespoon fresh dill, chopped

  • 1 tablespoon green onion, finely chopped

  • Salt and pepper to taste

Instructions:

  1. In a mixing bowl, combine the mayonnaise, lemon juice, chopped dill, green onion, salt, and pepper.

  2. Stir the ingredients together until well combined and the mixture is smooth.

  3. Add the flaked smoked fish to the bowl and gently fold it into the mayo mixture until the fish is evenly coated.

  4. Taste and adjust the seasoning if needed.

  5. Transfer the dip to a serving bowl.

  6. Refrigerate for at least 30 minutes to allow the flavors to meld together.

  7. Serve chilled with crackers, bread, or vegetable sticks for dipping.

Smoked Fish Tacos

Ingredients:

  • 1 pound fish fillets

  • 2 tablespoons olive oil

  • 1 teaspoon chili powder

  • 1/2 teaspoon cumin

  • 1/2 teaspoon garlic powder

  • Salt and pepper to taste

  • Tortillas

  • Toppings of your choice (such as shredded cabbage, diced tomatoes, salsa, avocado, and lime wedges)

Instructions:

  1. In a small bowl, combine the olive oil, chili powder, cumin, garlic powder, salt, and pepper to make a spice rub.

  2. Rub the spice mixture all over the fish fillets, ensuring they are evenly coated.

  3. Prepare your smoker according to the manufacturer's instructions and preheat it to around 225°F (107°C).

  4. Place the fillets directly on the smoker rack.

  5. Smoke the fish for about 1-2 hours or until it reaches your desired level of smokiness and is cooked through.

  6. Remove the smoked fish from the smoker and let it cool slightly before flaking it into smaller pieces.

  7. Warm up tortillas and fill them with the smoked fish.

  8. Add your desired toppings, such as shredded cabbage, diced tomatoes, salsa, avocado, and a squeeze of lime juice.