Smoked Haddock


3 Haddock fillets, cut in half
1 tablespoon Balsamic Vinegar (15ml)
2 tablespoons Olive Oil (30ml)
3 cloves of garlic, roughly chopped
6 cups cherry wood chips (1500ml)
cup white wine (625ml)
3 sprgs fresh thyme


Place the haddock fillets in a sealable plastic bag. Add vinegar, olive oil and garlic and gently mix to ensure the fillets are well coated. Place in the fridge to marinate for 30 minutes.
Place 1 cup of the wood chips in water to soak for 30 minutes.
Place a drip pan under the grill grate on one side of the grill. Preheat the grill on the opposite side of the drip pan to high heat.
Prepare a smoke package by placing 1 cup of wet wood chips and 2 cups of dry together in the center of a large piece of foil. Close the foil around the chips and fold the edges in to make a sealed package. Using a fork, poke holes in both sides of the package.
Place the package directly on top of the heat source (coals or gas flame) and wait for smoke. Add wine and thyme to the drip pan.
Remove fish from fridge. Place a piece of foil on top of the grill where there is no direct heat - over the drip pan. Again using a fork, poke holes in the foil for the smoke to permeate through. Carefully place the delicate marinated fish on the foil and close the lid. Reduce the heat to 220 F (110 C) under the wood chip package to medium and leave the fish to smoke for 1 1/2 hours.
Prepare a second smoke package (soak 1 cup of chips for 30 minutes prior to making second package). Replace the first smoke package with the new package after 45 minutes.





4.0 servings


Saturday, February 13, 2010 - 5:22pm



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