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Trout: Smoked Trout

Source of Recipe


Coastal Living






List of Ingredients



• Pecan shell chips or hickory wood chips
  
• 3 (8-oz.) trout fillets, each halved lengthwise
  
• 1-1/4 cups water
  
• 1/3 cup firmly packed dark brown sugar
  
• 1/4 cup lemon juice
  
• 1/4 tsp ground red pepper
  
• 1/4 tsp salt
  






Instructions



1. Soak shell or wood chips in water to cover for at least 30 minutes.
   
   
2. Place fillets in a large heavy-duty zip-top plastic bag. Stir together 1-1/4 cups water and next 3 ingredients; pour over fillets. Seal and chill for 2 hours, turning plastic bag occasionally. Remove fish from bag, reserving marinade. Set aside.
   
   
3. Prepare charcoal fire in smoker; let burn 15 to 20 minutes. Drain chips, and place on hot coals. Place water pan in smoker; add reserved marinade. Add hot tap water to fill line. Coat rack with cooking spray; place in smoker.
   
   
4. Arrange fish on rack, skin-side down; cover with smoker lid. Cook 1 hour or until fish flakes easily when tested with a fork. Sprinkle with salt.
   
   Makes 4 servings.