Smoked Haddock
By: Anonymous
Published: Saturday, February 13, 2010 - 5:22pm

Ingredients




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

Preparation

1 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. 2 Place 1 cup of the wood chips in water to soak for 30 minutes. 3 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. 4 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. 5 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. 6 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. 7 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.