Whole smoked yellowtail
Description
I have been wanting to smoke a whole fish this size for forever! I used simple, clean ingredients with a lot of herbs and citrus and the final product was so good.
Scale
Ingredients
- 1 giant ass yellowtail
- 4 lemons, sliced
- 3 limes, sliced
- 1 large bundle of thyme
- 1 large bundle rosemary
- 4–6 garlic cloves
- 1 T Salt
- 2 T Pacific seafood seasoning
- 1/2 cup avocado oil
Instructions
- Set grill to “smoke” setting.
- After cleaning and descaling the fish, slice 3-4 angled cuts into each side down the length of the fish.
- Cover the cavity inside of the fish with a layer of oil and salt, then fill it with most of the lemons/limes, garlic cloves, and all but a few sprigs of the herbs ( it should be VERY full). Use long toothpicks to secure the cavity.
- Fill each angled slit of the fish with either a lemon or lime and a sprig of herbs.
- Cover the fish in oil and a generous sprinkle of seasoning, no need to add more salt to the skin just yet.
- Spray the grates with some non stick spray and place the fish directly onto the grates. (You could line grates with foil if you’d rather but the fish shouldn’t stick if you oil it!)
- Turn the heat up to 225F with the fish inside. Smoke the fish for about 2 hours until the internal temp reaches 145F. (Do not undercook fish, no need to let it rest to reach optimal temp)
- Use 2 spatulas to move fish to serving platter and garnish with fresh herbs, lemons, fruit etc. Fillets will be easy to cut from the whole fish and almost fall of the bone.
