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Smoked Fish
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Smoked Fish

This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Brawley, who holds a degree in culinary arts and owns The Green Kitchen in Richmond, Va., shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

 

Smoked Fish

indoor smoker pan
flavored sawdust chips (must be sawdust for an indoor smoker pan)
nonstick cooking spray
fish fillets, such as Chesapeake Bay rockfish
smoked sea salt


Place sawdust chips in the bottom of the smoker pan. Coat the pan’s tray and rack with cooking spray. Place the tray and rack on top of the sawdust chips.

In a single layer, place fish fillets on top of the rack, making sure to leave space between fillets. Fully close the lid, and turn the heat to high.

Once smoke appears, lower the heat to medium. Smoke for approximately 20 minutes. Top the fillets with smoked sea salt before serving.

Use food processor to pulse halved strawberries until finely chopped. Add to tomato mixture, stirring to thoroughly combine. Reserve one cup.

Return remaining mixture to food processor along with garlic and thyme, and process until pureed. Return mixture to a bowl, and add olive oil, vinegar, salt, pepper and reserved cup of strawberry mixture. Cover and chill 4-8 hours. Garnish with sliced strawberries when serving.

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