Recipes — fish

Matt Curmi

Maple Smoked Candied Salmon

Maple Smoked Candied Salmon

This recipe takes very little effort but does take time. If you are patient, the results are well worth the wait. You can use any quantity of salmon so long as you have enough maple syrup to brush on. Serves – varies Total Time with Brine – 24 hours Tip – Gradually increasing the smoker temp will help the sugars caramelize which makes for great color and maple coating. You will need a half cup of sugar and salt per gallon of brine water.   Ingredients Maple Smoking Chips Salmon Filets, pin boned Brown Sugar Kosher Salt Maple Syrup Method...

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Matt Curmi

Cedar Planked Tuna with Green Beans

Cedar Planked Tuna with Green Beans

Tuna is a fantastic fish for cooking on a plank. The moisture that escapes the wood during cooking really helps prevent the fish from becoming too dry. Serves: 4 Total Time: 30 minutes Chef’s tip - You can use any kind of fresh Tuna for this recipe, but we particularly recommend Albacore for its firm texture. Ingredients Cedar Grilling Planks 4 5-7 oz pieces of fresh Tuna ¼ Cup Tarragon, chopped ¼ Cup Olive Oil + extra 2 Tbsp Garlic, minced 1 Lemon, sliced 8 oz Fresh Green Beans 8 Fresh Chilis, assorted colors Kosher Salt Method Preheat a grill or oven to 425°F...

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Matt Curmi

Hot Smoked Lake Trout

Hot Smoked Lake Trout

This recipe will work for any number of freshly caught smaller lake fish. The smoked fish can be then used in multiple recipes or just eaten as is.Total smoke time: 4 - 6 hours Tip – The general rule for creating your brine is... ¼ Cup salt and 2 Tbsp sugar to 1 Quart of water. Ingredients Cherry and Apple Smoking Chips Any number of fresh lake trout Kosher Salt Brown Sugar Method Gut, rinse, and remove any scales from your fish. Be sure to remove the blood line that runs along the spine. The fish smokes best when it is brined....

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Matt Curmi

Cherry Planked Honey Butter Lobster Tail

Cherry Planked Honey Butter Lobster Tail

Serves – 2 Total Time – 20 minutes Ingredients Cherry Grilling Planks 4 Tbsp Unsalted Butter, softened 1 Tbsp Honey 2 uncooked Lobster Tails 1 Tbsp Szechuan Peppercorns, ground ½ Tbsp Kosher Salt 1 Tbsp Garlic, minced ½ Tbsp flat leaf Parsley, chopped Method Preheat a grill or oven to 425°F and soak the planks in hot water for at least 15 minutes. Prepare the honey butter - mix the butter and honey together until well incorporated, set aside. Butterfly the lobster. Using a pair of kitchen shears, cut in the middle of the shell from end to end, leave...

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