This app is perfect for entertaining since it’s all done in advance. And the beautiful thing about this recipe is you can smoke the fish in your barbecue, oven—even on the stove!
Maple syrup-smoked halibut
Makes 20-40 appetizers
Prep time: 24 hours
Cook time: 1 1/2 hours
Special tools: torch and wood chips
Ingredients:
- 5-lb side of halibut
- 2 litres salt brine (recipe follows)
Brine
- 2 litres water
- 1/2 cup salt
- 1/4 cup sugar
- 1/2 lemon, sliced
- 12 black peppercorns
- 4-5 bay leaves
Glaze
- 1/2 chopped capers
- 1/2 cup chopped dill and parsley
- 4 tbsp coarsely ground black pepper
- 1/2 cup grain mustard
- 1/2 cup maple syrup
Method:
In a large container, brine halibut overnight, between 12 and 24 hours.
Remove and pat dry. Place on smoking rack.
In a medium mixing bowl, add all glaze ingredients. Mix and coat side of fish evenly.
Place fish in oven at 200 F. Place 3 cups of wood chips on a foil tray and light with torch. Place in bottom of oven on the element. Smoke and bake for one hour.
Increase heat to 350 F for 10 minutes, then turn oven off. Let rest inside for another 20 minutes.
This can also be done on the barbecue. The internal temperature of the halibut should reach 145 F.
Remove and serve, or chill and serve later. It will keep in the fridge for up to 6 days.
Courtesy Chef Randy Feltis
eatmypie.ca
@chefrandyf