In a bowl combine marinade ingredients, olive oil, minced garlic, salt, pepper, lemon juice, white wine, tarragon and chives.
Arrange fish fillets in a single layer in a shallow glass pan. Pour marinade over fish, cover and refrigerate for an hour.
Remove from fridge and let stand for 20 mins.
Preheat Bradley Smoker to between 100-120°C. Using Alder flavour bisquettes smoke/cook for approximately 60mins, checking periodically to make certain you do not overcook.
8 ounces Smoked Snapper
(see below) or other smoked fish
8 ounces Cream Cheese,
at room temperature
1 Tblsp Dark Rum
1 Tblsp finely
chopped Scallion greens
1 tsp freshly
grated Lemon zest
¼ tsp Ground Allspice
Coarse Salt (sea or
kosher) and freshly ground black pepper
For the smoked
snapper:
1 ½ Pounds
fresh Snapper or other fish fillets
For the Brine:
¼ cup Brown Sugar
¼ cup coarse Salt
(sea or kosher)
1 Tblsp cracked Black
Peppercorns
3 Allspice Berries
3 Cloves
1 Cinnamon stick
2 Quarts water
½ cup Dark Rum
Bradley Flavour
Bisquettes – Apple
Directions
Run your fingers over the fish fillets, feeling for bones. Pull out any you find with kitchen tweezers. Trim off any dark portions from the skin side of the fillets using a sharp knife. (This is where the “fishy” flavour resides).
Place the brown sugar, salt, peppercorns, cloves, allspice, cinnamon, and water in a large deep bowl and whisk until the sugar and salt are dissolved. Add the fish, cover with plastic wrap, and brine in the refrigerator for 8 hours, turning several times.
Drain the fish in a colander and discard the brine. Rinse well under cold running water, drain, and blot dry with paper towels. Arrange the fish on one of the Bradley wire racks (oil it first) and place on a rimmed baking sheet. Let the snapper air-dry in the refrigerator until the surface feels tacky (1 hour).
Set up the Bradley Smoker and preheat to 121°C (250°F). using Apple Flavour Bisquettes. Smoke the snapper on its wire rack until bronzed with smoke and cooked through, 30 to 45 minutes. To test for doneness, press it with your finger; the flesh should break into clean flakes.
Transfer the snapper on its rack to a rimmed baking sheet 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.
Flake the smoked snapper into a food processor, discarding any skin or bones. Coarsely or finely chopped (your choice) by running the food processor in short bursts. Add the cream cheese, rum, scallions, lemon zest, allspice, and salt and pepper to taste; pulse to blend. This dip should be highly seasoned.
Transfer the dip to a serving bowl. Serve with grilled bread or your favourite crackers. Serves 6 to 8 as a starter.
Recipe
Compliments of Steven Raichlen and Bradley Smoker
Prepare the Cobb with Cobblestones and heat for 5 minutes with the lid on.
Rinse the fillets with cool water and pat dry with paper towels.
Spray one side of the lime slices with canola oil and arrange them in on the Roasting Rack to form a bed for fillets.
Lay the fillets on top of the lime slices and baste with the melted Butter and generous pinch of smoked paprika.
Cover with the Cobb lid and cook for approx 10 minutes, checking to ensure they don’t overcook. Fish is ready when it is opaque in colour and firm to the touch.
Using a spatula/slice, slide under limes and lift fish and limes onto a serving plate.
Garnish with Parsley or Coriander and enjoy.
Photo and recipe, adapted to suit
Cobb Cooker, compliments of Char-Broil
Lay the fish on pieces of foil (enough to totally wrap the fish). Make 3 shallow cuts in the thickest part of each side of the fish.
Place Butter, Parsley and Lemon slices in the cavities of each fish, with a little bit of butter and parsley kept aside to put on top of each fish.
Season with Salt and Pepper to taste.
Wrap the fish completely in the foil to seal.
Prepare Cobb Cooker, light a Cobblestone and place the fish parcel on Cobb Grill, cover and cook approx. 20 mins. Cooking time depends on size of the fish, you may need to check from 15mins onwards to avoid overcooking.
Serve with salad and steamed baby potatoes with parsley and lemon wedges.
Prepare the Cobb, light a Cobblestone and wait a few minutes until it has turned grey.
Heat the oil in a Frying Dish (Wok) and add onions, stirring occasionally, until onions are fragrant and slight soft. Add Snapper, skinned side up, and cook until lightly golden on outside, approx. 3 minutes. Turn fish over and cook other side 2 minutes.
Add wine, tomatoes, olives, half of the parsley and red pepper flakes to the pan with the onions and fish. Season to taste with salt and bring to simmer.
Partially cover until fish is just cooked through, approx. 10 minutes, spooning sauce over fish occasionally whilst cooking.
Remove fish and simmer sauce until it is thickened slightly, about 3 minutes.
Pour over fish and sprinkle with remaining parsley, enjoy.
Photo and recipe, adapted to suit
Cobb Cooker, compliments of The Comfort of Cooking
Rub the Snapper with some of the oil and place on piece of foil large enough to wrap the whole fish.
Make cuts 2cm apart on the body of fish on both sides.
Place cut Lime slices into the cuts on the fish. Sprinkle the ginger, coriander and chilli over the fish and drizzle the remaining oil over fish and herbs.
Fold edges of foil around fish and ensure it is completely wrapped.
Place the fish on prepared Cobb Roasting Rack, cover with lid and cook for 20-30mins. Check periodically to ensure Snapper is not overcooked.
Photo and recipe, adapted to suit
Cobb Cooker, compliments of Natural Health Au.
Sprigs of fresh Oregano and Thyme (or Dill if you
prefer)
Salt & freshly ground Black Pepper
Directions
Lay the fish on a piece of foil (enough to totally wrap the fish).
Place Oregano, Thyme (or Dill) and Lemon slices in the cavity.
Splash some White Wine over the fish and season with Salt and Pepper to taste.
Wrap the fish completely in the foil.
Prepare Cobb Cooker and place the fish parcel on Cobb Grill, cover and cook approx. 30mins. Cooking time depends on size of the fish, you may need to check to avoid overcooking.
Serve with salad and crispy beer battered chips cooked on the Cobb.
Place brine ingredients in a large deep bowl and stir until the honey and salt are dissolved. Add lemon zest, stir, then add the fish. Cover with plastic wrap, and place in the refrigerator for 12 hours, turning several times
Drain the fish and discard the brine and lime zest. 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.
Set up your Smoker and preheat to 135°C (275°F) using Bisquettes of choice.
Smoke the fish on the wire rack until bronzed with smoke and cooked through, approx. 30 to 45 minutes. To test for doneness, press it with your finger; the flesh should break into clean flakes. Alternatively, using a thermometer, until the internal temperature reaches 60°C (140°F).
Transfer the snapper to a rimmed baking sheet to allow 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.
Combine lime juice and honey win a small bowl. Pour ½ cup into a large resealable bag, add the fish. Seal and turn to coat. Refrigerate for up to 1 hour.
Place the remaining mixture in a small saucepan, set aside.
Prepare the Cobb with grill and heat for 5-10 minutes with the lid on.
Drain the fish and discard marinade.
Sprinkle fillets with Chili Powder and place on greased grill.
Cook for approx. 10minutes, until fish is opaque in colour and firm to touch.
Bring reserved lime juice mixture to a boil, reduce heat and simmer uncovered, until reduced by half.
Place cooked fillets on serving plate and spoon lime juice mixture over the fish, serve.
Photo and recipe, adapted to suit
Cobb Cooker, compliments of Taste of Home
