Alder Smoked Snapper


  • 4 tbsp Olive Oil
  • 1 clove Garlic, minced
  • ½ tsp Salt
  • ¼ tsp Ground Black Pepper
  • 2 tbsp Lemon Juice
  • ½ cup Dry White Wine
  • ½ tsp dried Tarragon
  • 1 tbsp finely chopped Chives
  • Snapper Fillets – 1kg
  • Lemon Wedges
  • Parsley


  1. In a bowl combine marinade ingredients, olive oil, minced garlic, salt, pepper, lemon juice, white wine, tarragon and chives.
  2. Arrange fish fillets in a single layer in a shallow glass pan. Pour marinade over fish, cover and refrigerate for an hour.
  3. Remove from fridge and let stand for 20 mins.
  4. Preheat Bradley Smoker to between 100-120°C. Using Alder flavour bisquettes smoke/cook for approximately 60mins, checking periodically to make certain you do not overcook.
  5. Serve garnished with parsley and lemon wedges.