Smoked Chili-Citrus Taʻape

by Chef Yuda Abitbol

Yuda Abitbol is a private chef on Oʻahu and one of our Sustainable Seafood Ambassadors. As a spearfisher he works to clear Taʻape from the reef. After he marinates his catch he smokes it over Kiawe wood until a crispy bark of chili, salt and honey forms on the outside.

Yield 1 fish

Ingredients

1 each local tangerine, juiced

1 tsp Aleppo chili pepper

1 tsp sesame seed oil

1 whole taʻape, scaled and gutted

1 tsp of Brazilian peppercorn, or black pepper

1 tsp local honey, Mānoa honey preferred

TT Hawaiian sea salt

Instructions

In a medium bowl, combine the tangerine juice, Aleppo chili and sesame oil. Place the taʻape in a ziploc bag, add the marinade and refrigerate for an hour.

Heat a smoker to 250 degrees. Kiawe wood is recommended.

Remove the taʻape from the marinate, score the skin a few times on each side and season with salt and pepper. Drizzle the honey over the fish.

Smoke the fish for 45 mins, or until there is a crispy bark on the outside and fish is fully cooked.

Recipe edited by Sarah Burchard