Smoked Pacific Albacore Recipe

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Smoked Pacific Albacore
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Ingredients
11
Count
Nutrition
402
Calories
Total time
345
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 225 degrees F. Arrange tomatoes, cut side up, on a rimmed baking sheet. Sprinkle the minced garlic and parsley on top. Drizzle with olive oil, place in the oven and roast until somewhat dry, but still pliable, about 5 hours.
  2. Light a small amount of wood in your outdoor grill and allow it to burn thoroughly, about 30 minutes. When the wood is down to the smoky embers, transfer it to the smoker or a roasting pan that you don't mind scorching. Place the roasting pan containing the burning wood in the oven along with the fish and allow it to smoke for about 5 to 10 minutes. Be careful not to oversmoke and thus overpower the albacore flavor. (Chef's Note: The amount of time the fish should be smoked will vary depending on the size of your oven. Mitchell recommends experimenting to your taste.)
  3. Mix the herbes de Provence and coarse salt together. Coat the exterior of the albacore with the mixture. Heat 3 tablespoons oil in a large skillet over medium heat. Sear the fish on all sides, 3 to 4 minutes total, keeping the center rare.
  4. To serve, place a mound of white bean puree just off-center on each plate. Cut the albacore into slices and fan out around the white bean puree. Add the roasted tomatoes and drizzle pesto all around the plate. Serve with sauteed greens, asparagus, or haricots verts, if desired.
  5. White Bean Puree:
  6. 2 cups dried white beans
  7. 1/2 cup diced white onion
  8. 3 cloves garlic
  9. 2 to 4 tablespoons butter, softened
  10. 2 to 4 tablespoons olive oil
  11. Salt and freshly ground black pepper
  12. Soak the dried white beans in 2 quarts of water overnight.
  13. Drain the beans, put in a pot with the onion, garlic and water to cover by several inches. Simmer until beans are tender, about 1 to 1 1/2 hours. Drain. While still warm, put in a food processor and puree with butter, olive oil and salt and pepper to taste. Keep warm until ready to serve.
  14. Pesto:
  15. 4 cloves garlic
  16. 1 lemon, juiced
  17. 2 cups mixed fresh herbs, tightly packed (basil, parsley, mint)
  18. 2 cups olive oil
  19. 2 tablespoons grated Parmigiano-Reggiano
  20. Kosher salt and freshly ground black pepper
  21. In a food processor, pulse the garlic, lemon juice, and herbs until coarsely chopped. With the motor running, drizzle in the olive oil until the herbs are minced but the mixture is still slightly chunky. Add the cheese and season with salt and pepper, to taste.
  22. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 401.65 Kcal (1682 kJ)
Calories from fat 157.25 Kcal
% Daily Value*
Total Fat 17.47g 27%
Cholesterol 108.84mg 36%
Sodium 514.95mg 21%
Potassium 403.16mg 9%
Total Carbs 8.41g 3%
Sugars 4.74g 19%
Dietary Fiber 1.75g 7%
Protein 56.47g 113%
Vitamin C 26.2mg 44%
Iron 0.2mg 1%
Calcium 29.5mg 3%
Amount Per 100 g
Calories 100.24 Kcal (420 kJ)
Calories from fat 39.24 Kcal
% Daily Value*
Total Fat 4.36g 27%
Cholesterol 27.16mg 36%
Sodium 128.51mg 21%
Potassium 100.61mg 9%
Total Carbs 2.1g 3%
Sugars 1.18g 19%
Dietary Fiber 0.44g 7%
Protein 14.09g 113%
Vitamin C 6.5mg 44%
Iron 0.1mg 1%
Calcium 7.4mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.1
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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