Mahi-ye Doodi ~ Smoked White Fish
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
  • 1 whole white fish
  • 1 cup of brown sugar
  • ½ cup of kosher salt
  • 6 cloves of garlic
  • 1 lemon
  • 4 branches of dill
  • 4 charcoal briquettes
  • 3 cups cherry wood chips
  • Canola oil cooking spray
  • 1 aluminum pan
  1. Bring 3 cups of water to a simmer.
  2. To the water add brown sugar and salt; mix until both are dissolved.
  3. In a large bowl combine the brine, 2 quarts of water and 4 smashed garlic cloves. Mix well. Then add fish making sure that it is submerged in the brine. Cover and refrigerate over night.
  4. When ready to smoke, first soak the wood chips for at least half an hour.
  5. Remove the fish from the brine, rinse, and dry completely.
  6. To the belly of the fish add sliced lemons, thin slices of garlic, and dill.
  7. Score the fish every 2 to 3 inches on each side. In each cavity place a thin slice of garlic.
  8. Turn gas grill on and place the four briquettes on top of the flame; allow them to turn white.
  9. Drain the wood chips.
  10. Place the briquettes in an aluminum pan then top with the wood chips. Place on the right back corner or left corner of the grill. Keep only the flame under the aluminum foil on.
  11. Spray the vegetable rack inside the grill with cooking spray. Lay fish on top.
  12. Close the lid and smoke for 2 hours. Preferably, the temperature inside the grill should be between 250 to 300 degrees.
  13. During the cooking period check the wood chips a few times to make sure that they remain on top of the briquettes and create smoke.
Recipe by My Persian Kitchen at