Tag Archives: Snapper

Bradley, Fruit, Seafood

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

Bradley, Seafood

Hot Smoked Snapper

Ingredients

  • 2 large Snapper or Bream

Brining

  • 1 litre water
  • 200g Non-iodised sea salt
  • 100g Soft brown sugar

Optional Fish Brine Ingredients

  • Bay leaves
  • Finley chopped onion
  • Dill fresh and dried
  • Crushed black pepper corns
  • Crushed Garlic
  • Fresh or dried chillies
  • Crushed fennel seeds
  • Star anise
  • Lemon Juice
  • Fresh ginger

Directions:

  1. Combine all the wet cure ingredients in a pot and heat until the salt and sugar are completely dissolved.  Heating is required as the water will be close to fully saturated and will take forever to dissolve at room temperature.
  2. Allow to cool completely.
  3. Butterfly your fish and place completely submerged in a nonreactive container for up to 1 hour depending on thickness of fillets
  4. Remove from brine and soak in fresh cold water 15 to 20 minutes to remove some of the saltiness and sweeten them a little.
  5. Pat dry and place them skin side down on your Smoker racks.  If you do not intend to smoke them straight away, place them on racks uncovered skin side down in your refrigerator.
  6. This has the added advantage of allowing the salt to further penetrate the flesh and dry the surface of the fish to form a pellicle for the smoke to stick to.
  7. Smoke with Bisquettes of choice at 60°C for 1 hour of light smoke.  Or if a heavy smoke is required, smoke at 70°C for 2-3hrs.

It can be served straight away or allow to age in refrigerator for up to 24hours to allow smoke flavour to develop