I wanted something different this weekend & since I haven't cooked fish on the WSM yet, I decided to give it a try. I'm glad I did, & will definately make this again. I starded by putting them in a brine for 2 hours.
Here they are out of the brine & left uncovered in the fridge to dry for a few hours.
I then seasoned thm lightly with EVOO, brown sugar, garlic & onion powder & fresh cracked pepper.
Then on the WSM on the bottom grate @ 170-175 with sugar maple wood till they looked done. I think about 2 1/2 hours.
Served with a white wine sauce my wife made with asparagus & risotto.
Here's a better view (How's that Bear ?)
I'd like to know what you guys think about the brining. Is 2 hours enough & how much does it really affect the final product. Thanks for looking my friends. Have a great week.