Fire up the smoker this weekend to make this incredible tasting Smoked Cod Wrapped with Prosciutto to serve as appetizers or featured main dish in just 45 minutes.
Set up the smoker or grill using indirect heat. Bring the temperature to 225 degrees and add the wood. I recommend using a lighter fruit wood. We used apple for this recipe.
Cut the cod into one inch by four inch sections and wrap it with one thinly sliced piece of prosciutto. If it is is not holding together on its own, stick a toothpick through it. Set aside until smoker is ready.
Place on the smoker/grill for 30-45 minutes. Make sure the internal temperature reaches 145 degrees. There is no need to turn these over as the indirect heat and gentle smoke will finish these up nicely.
Remove and serve for an awesome BBQ treat!
Notes
Internal Temperature: Smoke this until it reaches 145 degrees. Storage: Store in the refrigerator for about four days.Freezer Instructions: Freeze them in a gallon Ziploc freezer bags for long term storage up to 3-4 months. I like to wrap in Press N Seal and then place in the bags to make sure there is no freezer burn. Fish Substitute: Use any fish that you like that is firm in texture to hold up to smoking.Smoked Cod Options:
Take this smoked cod and make a smoked dip from it. We made a version of a crab dip we've loved for years and swapped out the crab for the this cod and it was TO.DIE.FOR. delicious! We did cut up the prosciutto and put it in as well, being careful to NOT add more salt.
Take some cream cheese and add it to the smoked cod and spread on top of a bagel for a special weekend treat.
Toss the smoked cod into a homemade macaroni and cheese recipe or substitute for tuna in a casserole.
Make fish cakes from the smoked cod to eat plain or to put on buns for an easy weeknight meal.
Substitute the prosciutto for bacon for a completely different flavor.