Smoke Whole Fish
Girl on the Smoker
Girl on the Smoker

Smoke Whole Fish

  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • Marinade
  • 6 scallions coarsely, chopped
  • 3 garlic cloves coarsely, chopped
  • Zest of 4 lemons
  • 1 Thai chili pepper finely chopped
  • 1/2 cup of olive oil
  • 4 tbsp of fresh parsley, chopped
  • 2 whole Branzino, cleaned
  • Shrimp beurre blanc
  • 1 stick of cold butter, cubed
  • 1 tablespoon of dry red wine
  • 1/2 cup of shrimp stock
  • Juice of 1 lemon
  • Salt and pepper to taste
  • 1 tbsp heavy cream
  • The smoke
  • Marinated Branzino
  • 2 cups of brussel sprouts, halved
  • 1 large onion, sliced into quarters
  • 1 tsp of red pepper flakes
  • 1/3 cup olive oil
  • Salt/pepper to taste


    Marinade: In a food processor add scallion, garlic, zest and parsley; begin to pulse the ingredients. Slowly add the oil until all of the ingredients are combined. Throughly coat fish in marinade, cover, refrigerate and let sit for 4-8 hours.

    The Smoke: Preheat smoker to 400 degrees. In a large cast iron add olive oil and heat until you reach a smoke point; add the brussel sprouts and onion to pan. Cook each side of vegetables for 2 minutes (or until you’ve achieved a char) on each side. Once smoker is preheated, oil the grates using an oiled paper towel. Add salt and pepper to your fish the place each fish into the smoker with the heads facing the fire box. Probe the Branzino in the thickest part of the fillet. Add cast iron pan containing the charred vegetables to the smoker. Cook until the fish reaches an internal temperate of 135 and the vegetables are completely cooked.

    Shrimp Beurre Blanc: In a saucepan add wine and stock, reduce liquid by half. Add heavy cream and decrease heat to lowest setting, slowly whisk in butter until it is emulsified. Quickly remove sauce from heat, add salt, pepper and lemon juice.


Log in or Register to write a comment.