Smoked Fish

• 3 lbs salmon fillets (about a 1/2 pound per person) or 3 lbs tuna fillets (about a 1/2 pound per person) or 3 lbs trout fillets (about a 1/2 pound per person)
• 2 fresh limes, juice may be substituted (4 tablespoons approximate)
• 2 fresh lemons, juice may be substituted (4 tablespoons approximate)
• 6 fresh garlic cloves, minced (about 3 teaspoons, comparable amount of garlic powder may be substituted)
• 1 tablespoon mustard
• 34-1 12 cup butter
• 14 teaspoon pepper
• 14 teaspoon salt

1. Prepare grill and bring to 300F.
2. Soak five large hickory chunks in water (available in any good grocery store).
3. In a microwave safe dish squeeze the juice from lemon and lime.
4. Remove all seeds.
5. Add about 1/2 teaspoon of zest of each (the peel finely ground).
6. Add all ingredients except fish.
7. Microwave on half power for about 5 minutes stirring every 1 1/2 minutes until butter melts.
8. Remove and stir well.
9. Spray grills with Pam or use vegetable oil and coat well.
10. Add hickory chunks to coals and wait 5 minutes.
11. Coat fish fillets with microwave mixture well.
12. Place filets skin side down on grills.
13. Pour rest of mixture over fillets.
14. Cook with grill covers down.
15. Must allow to smoke not flare ups.
16. Cook until fish flakes easily with fork.
17. Usually about 20 minutes.

salmon, fresh limes, fresh lemons, garlic, mustard, butter, pepper, salt

Taken from www.food.com/recipe/smoked-fish-12834 (may not work)