Smoked Bluefish with Chipotle Aioli

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Smoked Bluefish with Chipotle Aioli

Bluefish, readily available along the East coast
during the spring, summer and fall, lend themselves
well to smoking, as larger bluefish have a strong,
oily flavor. The Chipotle Aioli diminishes the strong
taste. Other fish that could be used are salmon,
sturgeon and haddock. This recipe also makes an
excellent base for a bluefish pâté.

4 (10- to 12-ounce) bluefish fillets
Fish brine (recipe above)
Two cups hickory chips, soaked in water for two hours

Rinse the fillets under cold water and brine,
refrigerated, for six to eight hours. Remove fish
from brine, lightly rinse under cold water and air
dry, skin side down, until a sticky surface forms on
the flesh, about one to two hours.

Prepare a smoker for low temperature smoking or a
grill for indirect cooking and smoke fillets at 90
degrees F for two hours. Gradually increase the
smoker or grill temperature to 175 degrees F and
continue cooking for another three to four hours or
until the fish begins to flake and has an internal
temperature of 140 degrees F.

Serve fillet on field greens and nappe with Chipotle
Aioli (see below) or serve aioli on the side.

Yield: 4 servings

Heat scale: Mild