Cherry Wood Smoked Sablefish

Ingredients

Olive oil

1 tablespoon

Cherry wood chips

1 bag

Brown sugar

2 tablespoons

Freshly ground black pepper

1 teaspoon

Sea salt

1 teaspoon

Sablefish fillets

4 (6-ounce) fillets

Instructions

1. Begin by rinsing the sablefish fillets under cold water and patting them dry with paper towels.
2. In a small bowl, mix together the sea salt, freshly ground black pepper, and brown sugar to create your rub.
3. Generously rub the spice mixture all over the sablefish fillets, ensuring every inch is well-coated.
4. Preheat your smoker to 225°F following the manufacturer's instructions and add the cherry wood chips for that sweet, smoky flavor.
5. Brush the grill grates with olive oil to prevent the fish from sticking and to add a subtle hint of richness to the fish.
6. Place the sablefish fillets on the smoker, skin side down. This allows the skin to crisp up nicely while the fish smokes.
7. Smoke the sablefish for about 2 hours, or until the internal temperature reaches 145°F, ensuring the fish is cooked perfectly.
8. Remove the sablefish from the smoker and let it rest for a few minutes before serving. This allows the juices to redistribute, making your fish even more succulent.