Smoked Mahi-Mahi

Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      2 hr

Appears in
Smoking Meat: The Essential Guide to Real Barbecue

By Jeff Phillips

Published 2012

  • About

When I think of mahi-mahi, I think of Hawaii and tropical flavors, so it only makes sense to smoke this fish with citrus wood, if available, and finish it with refreshing Pineapple Salsa. Be sure to brine the fish before smoking for best results.

Ingredients

Brine

  • 1 gallon cold water
  • 1 cup kosher salt
  • ¾ cup<

Method

Preparation

Place the water into a large plastic container. Add the salt and stir until it is dissolved completely and the water becomes clear again. Add the brown sugar and stir until dissolved.

Place the mahi-mahi into a nonreactive plastic or glass container, and pour enough brine over the fish to cover it completely. Add the pineapple and garlic