0 from 3 votes
Sweet and Spicy Smoked Rockfish
Sweet and spicy maple glaze adds incredible flavor to firm rockfish filets. If you're looking to try something different with your catch, give this unique rockfish recipe a try!
Prep Time
5 mins
Cook Time
3 hrs
Brining Time
12 hrs
Total Time
15 hrs 5 mins
Servings: 6
Calories: 195 kcal
Course:
Main Course , Snacks
Cuisine:
American
Ingredients
- 2 lb rockfish filets, skin-on
- 3 tablespoon homemade BBQ seasoning, divided
- ¼ cup maple syrup
Instructions
- Pat the rockfish filets dry with paper towels. Place filets in a glass baking dish, skin side down.
- Rub 2 tablespoons of BBQ seasoning on the fish filets. Cover the dish and refrigerate for 12-24 hours. The seasoning should pull some of the liquid out of the fish so there should be some liquid in the bottom of the dish.
- Place the brined fish filets on a baking rack on a sheet pan. Refrigerate for 3-24 hours to dry the surface of the fish.
- Preheat a smoker to 180°F. Place the baking rack with the fish filets on the grill grates, not directly over the flames. You can place the fish directly on the grill grates, but it is easier to get off the grill if you leave it on the baking rack.
- After the fish has been smoking for 1 hour, combine ¼ cup maple syrup with 1 tablespoon of BBQ seasoning. Brush ⅓ of the glaze mixture on the fish filets.
- Brush ⅓ of the glaze on the fish after 2 hours, and then brush the remaining glaze on the fish after 3 hours.
- Smoke the fish until the internal temperature reaches 145°F, about 4 hours total.
- Remove the baking rack from the grill and let it cool at room temperature for 30 minutes. You can cool it the rest of the way with the skin on or off, on a baking rack in the fridge.
- Enjoy cold or warm as an appetizer, snack, or ingredient for other recipes.
Cup of Yum
To Freeze:
- Remove the fish from the skin. Wrap the cooled fish filet in parchment paper. Place the fish in a vacuum bag and seal it with a vacuum sealer. Freeze for up to 3 months.
Cup of Yum
Notes
- Traditionally, oily fish like trout or salmon are reserved for smoking. Pacific rockfish is not an oily fish but it still works great for smoking! You can use other kinds of fish with a firm texture like red snapper, cod, or halibut.
- I like to use my homemade BBQ seasoning for this recipe. You can use your favorite BBQ rub as well. For best results, make sure the rub includes brown sugar and kosher salt.
- Pure maple syrup provides the sweet element in this recipe. If you prefer to not have a sweeter fish, you can omit it.
- My smoking vessel of choice is a pellet grill. Of course, you can also use an electric smoker with wood chips, charcoal grill, etc. to smoke fish as well. Just make sure you have the option to smoke the fish away from the heat source to cook it with indirect heat.
- Removing the skin when the fish is warm is much easier. However, if you let the fish cool fully before removing the skin, it helps lock moisture into the fish for a more pleasant eating experience.
Nutrition Information
Calories
195kcal
(10%)
Carbohydrates
14g
(5%)
Protein
28g
(56%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.03g
Cholesterol
76mg
(25%)
Sodium
115mg
(5%)
Potassium
664mg
(19%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
217IU
(4%)
Vitamin C
1mg
(1%)
Calcium
109mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 195
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 14g | 5% |
| Protein | 28g | 56% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 76mg | 25% |
| Sodium | 115mg | 5% |
| Potassium | 664mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 217IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 109mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.