This recipe is for a small smoker that fits over the stove top (in a well-ventilated kitchen), barbecue or campfire. You can use your barbecue, too; see the variation that follows. Serve with lemon caper mayonnaise by mixing 1/2 cup (125 mL) light mayonnaise, 1 tbsp (15 mL) chopped capers and 1 tsp (5 mL) grated lemon rind.
- Portion size 6 servings
- Credits : Canadian Living Magazine: July 2004
Ingredients
Method
Sprinkle top of char with salt and pepper; cover with lemon slices. Place, skin side down, on wire rack of smoker.
Place 2 tbsp (25 mL) maple wood shavings in small pile in centre of smoker base. Place foil-covered drip tray on top of wood chips inside smoker base. Place wire rack with fish on top of drip tray. Place smoker over medium heat; when first wisp of smoke appears, close lid and start cooking time, about 25 minutes or until fish flakes easily when tested. (Make-ahead: Cover and refrigerate for up to 2 days.) Serve with lemon wedges.
Nutritional facts <b>Per serving:</b> about
- Sodium 230 mg
- Protein 15 g
- Calories 122.0
- Total fat 6 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 1 g
%RDI
- Iron 1.0
- Calcium 1.0
- Vitamin C 7.0
