Tag Archives: Mango

Hot Smoked Scallops and Mango Salsa

Ingredients for Salsa

  • 1 ½ Tblsp fresh Lime Juice
  • 2 tsp Brown Sugar
  • 1 ½ cups diced ripe Mango
  • 1 small Cucumber, peeled, seeded and cut into ½ inch dice
  • 1 ½ Tblsp finely diced Red Onion
  • ¼ – ½ Habanero or Scotch Bonnet Chile, seeded and minced
  • 1 ½ tsp finely chopped Candied Ginger
  • 1 Tblsp fresh Mint, chopped

Ingredients for Scallops

  • 2 pounds Sea Scallops (about 20 scallops)
  • Sea Salt and freshly ground Black Pepepr

Directions for Salsa:

  1. Combine the lime juice and sugar in a bowl and whish until the sugar is dissolved.
  2. Add the remaining salsa ingredients and gently toss to mix.
  3. Transfer to an attractive serving bowl and serve within a few hours of making.

Directions for Scallops:

  • Prepare your Bradley Smoker with Bisquettes of choice.  Set temperature to 107°C (225°F).
  • Arrange the scallops on Bradley Magic Mats on the smoker rack.  Lightly sprinkle with salt and pepper.
  • Smoke the scallops until lightly bronzed with smoke and translucent, about 20 minutes.  Do not overcook.
  • Arrange the scallops on a platter and serve with the mango salsa.
  • Enjoy.

Recipe compliments of Bradley Smoker US

Lime Infused Smoked Snapper with Mango Salsa

Fresh Mango Salsa

Ingredients

  • 2-3 Medium Mangoes, diced
  • ½ cup Coriander leaves, chopped
  • ½ Red Onion, finely diced
  • 1 medium Red Pepper, diced
  • 1 small Chili, finely sliced (optional)
  • 1 clove Garlic, minced (optional)
  • Juice of 2 Limes
  • ¼ cup of Olive Oil
  1. Mix all ingredients in a bowl.
  2. Refrigerate and allow salsa to sit for at least an hour or preferably over night for flavours to marinate.

Lime Infused Smoked Snapper

Ingredients

  • 4 Snapper Filets, approx 6 oz. each
  • ¼ cup of Coarse Salt
  • ¼ cup Brown Sugar
  • Juice of 1 Lime
  • 2 Litres of water
  1.  Place Salt, Brown Sugar, Lime and Water in a deep bowl and stir until salt and sugar have dissolved. Add the fish, cover and place in the refrigerator for 12 hours, turning several times
  2. Remove fish from brine and discard the brine.  Rinse the snapper well under cold running water, drain, and blot dry with paper towels. Place on an oiled wire rack and let the snapper air-dry in the refrigerator approx 2 hours.
  3. Set up your Smoker and preheat to 135°C (275°F) using Bisquettes of choice.
  4. Smoke the fish on the wire rack until cooked through, approx. 30 to 45 minutes. Alternatively, using a thermometer, cook until the internal temperature reaches 60°C (140°F).
  5. Allow Snapper to cool to room temperature, then wrap in plastic wrap and refrigerate until serving. It will keep for at least 3 days in the refrigerator.

Original Recipe and Photo from The Fruit Company, adapted by Bradley Smokers