Mahi-ye Doodi ~ Smoked White Fish

Mahi-ye Doodi ~ Smoked White Fish

Norouz, the Persian New Year, is next week. Therefore, it is time to start getting ready by preparing the traditional new year menu. In the past I have posted various ways in which fish can be made for this holiday. Traditionally, fish is either served fried or smoked.

But I have a confession to make: I am not a fan of the pre-made smoked white fish available at Persian stores. I generally find them to be too salty for my taste. I had never thought about smoking my own fish until a couple of years ago when the Sous Chef purchased a smoker. Of course it would be way too easy for me to simply publish a recipe here using his fancy smoker. The reality is that not everyone owns a smoker. So, I started doing a bunch of research and consulted my favorite BBQ related cookbooks. My goal was to figure out how to smoke the fish on a regular gas grill, which is something that most of us own. I am pretty happy with the results and hope that you will enjoy my version of Mahi-ye Doodi, Smoked White Fish, as much as I did!

Ingredients

  • 1 whole white fish
  • 1 cup of brown sugar
  • ½ cup of kosher salt
  • 6 cloves of garlic
  • 1 lemon
  • 4 branches of dill
  • 4 charcoal briquettes
  • 3 cups cherry wood chips
  • Canola oil cooking spray
  • 1 aluminum pan
Read the whole recipe on My Persian Kitchen