Smoked Greek Cod with Chipotle Tzatziki Sauce
If you are having a hankering for smoked fish, you can’t go wrong with this delicious Smoked Greek Cod with Chipotle Tzatziki Sauce!
Things to know:
What are some common mistakes when smoking fish?
Common mistakes when smoking fish include overcooking (leading to dry, bitter fish), not forming a pellicle (the tacky layer needed for smoke to adhere), using too much or the wrong wood (causing acrid smoke), and skipping proper brining/curing, which compromises safety and flavor. Rushing the process, using high heat too quickly, and neglecting sufficient airflow are also frequent errors that result in poor texture and off-flavors.
Should I wrap fish in foil when smoking?
Uhhh, you are trying to smoke it, right? Wrapping the fillet in anything will prevent the smoke from touching the fish, therefore not yielding the smoke flavor you are looking for.
How long does it take to smoke cod?
At 225F, you are looking at 45 minutes to an hour, or until you reach an internal temperature of 145F.
What is Old Bay seasoning?
Old Bay is a popular American spice blend, famous for seasoning seafood like crab and shrimp, but versatile enough for everything from fries and chicken to popcorn and even ice cream. Its signature flavor comes from a mix of celery salt, paprika, and other herbs and spices like black pepper, red pepper, and mustard seed, creating a savory, zesty taste. Originally created in Baltimore, Maryland, it’s a kitchen staple used for boiling, sprinkling, or mixing into dips and other dishes.
What does Old Bay seasoning contain?
The seasoning is a mix of 18 herbs and spices including celery salt (salt, celery seed), red pepper and black pepper, and paprika. Some of the other spices that may be used are bay leaves, mustard, cardamom, cloves and ginger as listed in the original product in the Baltimore Museum of Industry.
Ingredients:
8 cod fillets
Spiceology – Greek Freak Mediterranean Spice Blend (Salt-Free)
1 t salt
Chipotle Tzatziki Sauce
½ cup finely grated cucumber
1 cup thick whole milk Greek yogurt
1 T fresh lemon juice
1 garlic clove, grated
¼ t sea salt
1 T chopped fresh dill
1 T Spiceology – Greek Freak Mediterranean Spice Blend (Salt-Free)
1. Fire up your smoker to 225F using a mild flavored pellet mix such as
alderwood.
2. Season the cod with Greek Freak seasoning and salt and pepper. I like to then place them on a wire rack while makes it easier to load them in and remove them from the smoker.
3. Chuck the cod, on the wire rack into your smoker and smoked for 45 minutes, or until the fillets have an internal temperature of 145F.
4. As the cod is smoking, make the tzatziki sauce. Place the cucumber on a towel and gently squeeze out a bit of the excess water.
5. In a medium bowl, combine the rest of the ingredients. Chill until ready to use.
6. Remove the cod fillets, top with the Chipotle Tzatziki sauce, serve and ENJOY!
Equipment used:
Yoder YS640s Peller Smoker
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