Southwest Smoked White Fish
FitMenCook
My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.
Using a grill to meal prep is not only adds flavor/personality to your meals throughout the week, but also it’s pretty efficient. Grills are generally large enough to cook multiple items at once. When it comes to seafood for me, it can be a hit or miss on whether or not I’ll be in the mood to eat it later in the week. I’ve been known to come up with an excuse or two as to why I can’t eat the fish I prepped. Lol
But I can honestly say I’ve never turned it away when it was smoked on the grill. Here’s a super easy smoked white fish recipe using orange roughy. I like using orange roughy because it’s buttery and waxy and is less likely to dry out after smoking on a grill f0r a few hours.
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Southwest Smoked White Fish
Ingredients for 5 servings:
- 2 lbs orange roughy filets, raw (or your choice of white fish, preferably one that is naturally buttery)
- Seasonings
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 tablespoon cumin
- pinches of sea salt & pepper
- spray olive oil
- Garnish
- fresh lemon juice
- fresh chopped cilantro
- Fire up your grill to about 200F (or set it on the low heat smoke setting) and add soaked wood chips to create smoke.
- Spray the filets with a little olive oil and then rub on the seasonings, making sure the top and bottom are covered. Spray the filets one final time before adding to the grill.
- Place the filets on a soaked wooden plank OR a cast iron grill and then add them to the smoker/grill. Smoke on low heat for about 2 hours.
- Garnish and enjoy!
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