Zesty Smoked Perch Fillet with Lemon
Nutritional value per serving
Calories220kcal
Carbs2gram
Fat10gram
Protein25gram
Ingredients
- Fresh perch fillets (skin on for better smoke flavor) - look for firm flesh with a fresh smell4 piece
- Fresh lemon (for juice and zest) - choose bright, firm lemons with smooth skin1 piece
- Olive oil (extra virgin preferred)2 tbsp
- Sea salt1 tsp
- Black pepper (freshly ground)0.5 tsp
- Wood chips for smoking (e.g., apple or hickory) - soak in water for at least 30 minutes before use1 cup
Discover how to make a deliciously smoky and lemony perch fillet that is perfect for a simple yet impressive meal. This recipe uses common household ingredients and standard kitchen equipment, making it perfect for home cooks of all skill levels. The perch fillets are smoked gently with a hint of lemon to enhance the natural flavors of the fish. This dish is not only tasty but also healthy, with moderate calories and high protein content. The total cost of ingredients is approximately $12 / €11 / £9 / ₹950. The recipe is suitable for a pescatarian diet and takes about 1 hour including preparation and smoking time, with a medium difficulty level. Food safety is prioritized with clear guidance on internal temperatures and handling.
Preparation instructions
Prepare the Marinade and Fish
1In a small bowl, combine olive oil, juice and zest of the lemon, sea salt, and freshly ground black pepper. Place the perch fillets in a shallow dish and pour the marinade over them, making sure each fillet is coated evenly. Cover and marinate in the refrigerator for 20 minutes. This step tenderizes the fish and infuses it with bright lemon flavor.
Preheat and Prepare the Smoker
2About 15 minutes before the fish is done marinating, preheat your smoker or grill for indirect cooking at approximately 90-100°C (195-210°F). Drain wood chips and place them in the smoker box or directly on the coals if using a charcoal grill. The low heat and smoke will gently cook the fish and add flavor.
Smoke the Perch Fillets
3Remove perch fillets from marinade and place them skin side down on the smoker rack. Smoke the fillets for about 30-40 minutes, or until the internal temperature reaches 63°C (145°F), indicating the fish is fully cooked and safe to eat. Use a clean food thermometer inserted into the thickest part of the fish to check. Do not overcook to avoid dryness.
Rest and Serve
4Carefully remove the smoked fillets from the smoker and let them rest for 5 minutes on a clean plate. This allows the juices to redistribute, ensuring moist and tender fish. Serve the fillets garnished with lemon slices or fresh herbs if desired. Enjoy your healthy and flavorful smoked perch!
Cooking Tips
1Always keep raw fish separate from other foods to avoid cross-contamination.
2If you don’t have a smoker, you can use a covered grill with soaked wood chips for a similar effect.
3If perch is not available, try this recipe with other white fish fillets like trout or bass.
4Use a reliable meat thermometer to check the internal temperature to ensure your fish is safely cooked.
Equipment
- Smoker or grill with lid for smoking
- Small bowl for marinade
- Measuring spoons
- Food thermometer (preferably instant-read)
- Tongs or spatula for handling fish
- Plate for resting fish
Shopping List
- [ ] Fresh perch fillets (~$10) - Choose fresh fish with a mild, oceanic smell and firm flesh.
- [ ] Fresh lemon (~$0.50) - Pick firm lemons with bright yellow skin for best flavor.
- [ ] Olive oil (~$1 for small quantity) - Use extra virgin for best taste.
- [ ] Sea salt (commonly available at home)
- [ ] Black pepper (commonly available at home)
- [ ] Wood chips for smoking (~$3 per bag, quantity used is about 1 cup) - Apple or hickory wood chips provide a mild, sweet smoke flavor.
Total approximate cost: $12
FAQ
What internal temperature should smoked perch reach for safety?
Smoked perch should reach an internal temperature of 63°C (145°F) to be safe to eat and ensure it is fully cooked.
Can I use other types of wood chips?
Yes, you can use wood chips such as apple, hickory, cherry, or alder. Each type will give a slightly different smoke flavor.
How do I know if the fish is done besides temperature?
The fish should be opaque, flaky, and should separate easily with a fork. If it looks translucent or feels very soft, it needs more cooking.
How should I store leftover smoked perch?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently or enjoy cold.