Hot Smoked Arctic Char
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 122 |
| pro | 15 g |
| total fat | 6 g |
| sat. fat | 0 g |
| carb | 1 g |
| fibre | 0 g |
| chol | 0 mg |
| sodium | 230 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 1 |
| vit C | 7 |
This recipe is for a small smoker that fits over the stove top (in a well-ventilated kitchen), barbecue or campfire. You can use your barbecue, too; see the variation that follows. Serve with lemon caper mayonnaise by mixing 1/2 cup (125 mL) light mayonnaise, 1 tbsp (15 mL) chopped capers and 1 tsp (5 mL) grated lemon rind.
Ingredients
Preparation
Sprinkle top of char with salt and pepper; cover with lemon slices. Place, skin side down, on wire rack of smoker.
Place 2 tbsp (25 mL) maple wood shavings in small pile in centre of smoker base. Place foil-covered drip tray on top of wood chips inside smoker base. Place wire rack with fish on top of drip tray. Place smoker over medium heat; when first wisp of smoke appears, close lid and start cooking time, about 25 minutes or until fish flakes easily when tested. (Make-ahead: Cover and refrigerate for up to 2 days.) Serve with lemon wedges.
Additional information :
Variation
Barbecued Hot Smoked Arctic Char: Soak 7 cups (1.75 L) maple wood chips in water for 30 minutes; drain and place 4 cups ( 1 L) in foil pan. Set remaining chips aside. Remove 1 grill rack; place foil pan with wood chips on coals. Place foil drip pan on opposite side. Heat all burners of barbecue on high heat until chips smoke vigorously, about 20 minutes.
Turn off burner under drip pan. Reduce heat of remaining burner to medium-low. Place fish on greased grill over unlit burner. Close lid, leaving fork stuck between lid and grate to help keep heat constant at 225°F (107°C). Smoke until char is moist and not completely dried out, about 2 hours, adding remaining wood chips as necessary.
Source : Canadian Living Magazine: July 2004
- Keywords : Dinner; Main Course; Fish; Smoke; Lemons;
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