Smoked Cajun

Описание: To the Fish lovers. Here's how to smoke delicious Angelfish! Enjoy!

Ingredients:

Protein:
Angelfish Fillets

Seasoning:
Smoked Paprika (3 tbsp)
Onion Powder (1 tbsp)
Garlic Powder (2 tbsp)
Ground Black Pepper (1 tbsp)
Ground White Pepper (1 tbsp)
Dried Oregano (1 tbsp)
Dried Thyme (1/2 tbsp)
Cayenne Pepper (1 tbsp)

Additional:
Lemon Slices


Steps:

1. Head over to your supermarket or fish monger and grab some head off angelfish fillets. You can keep the skin on.
2. Mix your seasoning together and then season your fish well. Set aside while you get the Kamado fired up.
3. Head over to the Kamado and throw in some lump charcoal. Place a firelighter in the charcoal and light it. Allow the charcoal to ignite and lock the Kamado in at around 110°C-120°C.
4. For this recipe we will be smoking the angelfish indirectly, so you would need to put in the deflector plate under the grate.
5. Once the Kamado reaches the desired temperature you can add your preferred wood chunks, for this cook we went with Peach wood. You can then add your fillets to the grate and top them with some lemon slices. Close up the and allow the fish to smoke.
6. Once the fillets reach an internal temperature of 63°C you can remove from the heat and dig right in.