Smoked Bluefish with Chipotle Aioli

Ingredients

• 4 (10- to 12-ounce) bluefish fillets

• Fish brine (recipe above)

• Two cups hickory chips, soaked in water for two hours

For the Aioli:

• 1/2 cup good-quality mayonnaise

• 1/2 cup sour cream

• 1 clove garlic, pressed

• 1 teaspoon lime juice

• 1 teaspoon dried Chipotle powder

• Kosher salt

• Cracked black pepper

Instructions

For the Fish:

Rinse the fillets under cold water and brine, refrigerated, for six to eight hours. Remove fish from brine, lightly rinse under cold water and air dry, skin side down, until a sticky surface forms on the flesh, about one to two hours.

Prepare a smoker for low temperature smoking or a grill for indirect cooking and smoke fillets at 90 degrees F for two hours. Gradually increase the smoker or grill temperature to 175 degrees F and continue cooking for another three to four hours or until the fish begins to flake and has an internal temperature of 140 degrees F.

Serve fillet on field greens and nappe with Chipotle Aioli (see below) or serve aioli on the side.

For the Aioli:

In a medium mixing bowl, combine all the ingredients. Season to taste with salt and pepper. Refrigerate for at least one hour before serving.