Smoked Whitefish

Step 1

Apply kosher salt to skinless fish fillets, covering evenly and on both sides

Step 2

Cover fillets with plastic wrap and refrigerate for 1 hour

Step 3

Fire up smoker to 225°F (107°C). If using a charcoal grill, ensure you are set up for 2-zone indirect cooking.

Step 4

While the smoker preheats, remove fish from the refrigerator. Use paper towels to wipe off excess salt.

Step 5

Prepare the Paste: Peel and mince the garlic, and sprinkle with salt. Use a knife or spoon to press the salt into the garlic, crushing and combining to make a paste.

Step 6

Transfer the paste to a small bowl and add the remaining ingredients: Olive oil, smoked paprika, chopped fresh thyme, white pepper, and cayenne pepper. Combine well.

Step 7

Apply the paste to the fish fillets, spreading evenly on both sides

Step 8

Apply a thin layer of oil to your smoker grates to help prevent the fish from sticking. Add wood chips to coals or wood tray.

Step 9

Carefully place the fillets on the grates. Close your smoker’s door/lid and smoke at 225°F (107°C) until fish is flaky to the touch with a fork, approximately 20-30 minutes.

Step 10

Remove from smoker and leave to rest for 5 minutes before serving