grilled seafood

This recipe strikes the ultimate balance between rich sweetness, bold Caribbean heat, and tender, flaky seafood. Pure maple syrup, savory soy sauce, and fiery Scotch bonnet blend into a sticky, lacquer-like glaze that clings to the fish as it gently cooks. Smoking low and slow keeps the interior ultra-moist, while the overnight dry brine locks in moisture and builds a tacky pellicle for maximum smoke absorption. The result is a melt-in-your-mouth texture with a deep, smoky umami flavor in every bite.