Southwest Smoked White Fish
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Move over Tori Avey, there’s a new smoked whitefish recipe in town. Traditionally, smoked whitefish salad is made from smoked whiting or other buttery white fish. In my recipe I use roughy, since it maintains a moist and fatty flavor and is less prone to drying out in the smoker. You can use my southwest smoked whitefish with some sour cream and mayo to make a delicious whitefish salad dip. Crumble it and add it to a deviled egg recipe, or top it with some chopped fresh herbs. Removing the skin or not is your choice as well although if you can find whole roughy, it’s always impressive to break out a plate with a full fish on it.
Smoked fish is often an easy way to preserve fish for longer, and keeping it in the fridge can help preserve it for longer. You can eat it cold or hot, and adding healthy fish to your diet is always recommended since they are loaded with good fatty acids that keep our body and brain healthy. Those who eat at least some fish every week are shown to have better overall health.
This smoked white fish freezes and reheats well, so you can make a big batch and portion it out with your choice of carb (such as sweet potato or cauliflower rice) for weeknight meals and grab and go lunches. Just heat and serve and you have an easy and filling meal that doesn’t break your back or your bank.
If you enjoyed this smoked white fish recipe, please send me a message or drop me a comment below. I would love to hear how my recipes have changed your ideas of what healthy food could be. To me, nothing is more important than making it easy for you to reach your weight loss and fitness goals while also eating tasty and filling food. Be happy and healthy!
Southwest Smoked White Fish
Ingredients for 5 servings:
- 2 lbs orange roughy filets, raw (or your choice of white fish, preferably one that is naturally buttery)
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- pinches of sea salt & pepper
- 1/2 tablespoon cumin
- 1 tablespoon onion powder
- spray olive oil
- fresh lemon juice
- fresh chopped cilantro
Fire up your grill to about 200F (or set it on the low heat smoke setting) and add soaked wood chips to create smoke.
Spray the filets with a little olive oil and then rub on the seasonings, making sure the top and bottom are covered. Also, spray the filets one final time before adding to the grill.
Place the filets on a soaked wooden plank OR a cast iron grill and then add them to the smoker/grill. Smoke on low heat for about 2 hours.
Garnish and enjoy!
ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!