Instructions

For the brine

• Combine all ingredients in a stockpot and bring to a boil
• Remove from heat and let cool

For the spritz

• Mix all ingredients together in a spray bottle

 To smoke the Amberjack

• Once brine has cooled, place the fish in the brine and let sit in refrigerator for about 3 hours
• Smoke at 250 – 275 degrees until internal temp of fish is 165 degrees, about 2 hours
• Spray fish with the spritz mixture about every 30 minutes while smoking

For the Amberjack salad

• Whisk together the mayonnaise, Dijon mustard, lemon juice and parsley
• Place chunks of the smoked Amberjack in a food processor and pulse about 5 times until it is in small pieces
• Add Amberjack and diced celery to mayonnaise mixture. Add more mayonnaise or lemon juice if salad seems too dry
• Season with salt + pepper to taste