In the summer I like to grill salmon in foil, on extra busy nights I make a quick shrimp stir fry, and when the weather starts to cool down, I bake some trout or salmon fillets.Įnter this trout recipe. Three super delicious ingredients that cook extremely fast. It’s a daily struggle.Įnter seafood salmon, trout or shrimp. Once 3pm hits, you’d hear “What are you going to make for dinner?” ring through the office. I spend a lot of time thinking about what to cook for dinner. This recipe was originally published on Augand updated on September 10, 2020. If you’re not sure how to cook melt-in-your-mouth trout, this is the answer! With Dijon mustard, dried herbs and garlic, this will quickly become a favourite. Flake your smoked trout fillets and add them to creamy pastas and potato salads.These easy oven baked trout fillets are the perfect weeknight dinner. Serve warm over a kale salad, with a side of rice, or your favourite side! You can also cool the smoked trout and serve it with your favourite crackers, cheese and other snacks. A squeeze of lemon juice goes a long way to boost your trout’s flavor. Garnish your smoked trout fillets with a sprig of dill or other fresh herbs and a lemon wedge. Trout is done when heated to 145☏ and the flesh is opaque and easily flakes apart. Larger fillets will take a longer amount of time. Alternatively, you can use an infrared thermometer to measure internal temp. Use a probe to measure the internal temperature of the fish. Place fillets skin side down, directly on the grill grates. If you want to make your own seasoning, Simply Recipes has a great dry rub for fish and seafood. Simply season liberally with salt and black pepper to taste or use your favourite rub (Traeger Fin and Feather is a great option). After your desired brine time, drain the fish, rinse, and blot the fillets dry with paper towel. Pour over your fillets and cover with plastic wrap for 15 minutes for small fillets or up to 30 minutes for large trout fillets. Mix the brown sugar, salt and cold water in a large bowl until it is fully dissolved and combined. Apple or Cherry: These wood pellets offer a mild fruity flavor that will boost any mild fish.Oak: Oak whisky barrel chips offer a unique flavor and aroma when cooking fish.Maple: Slightly sweet, this wood works great for smoking all kinds of fish.Alder: Alder is another mild flavored wood and lends nicely to smoked trout.They are neutral and allow the flavours of the meat to shine through. Pecan: Pecan pellets are my ultimate favourite for smoking all kinds of meat.The following are some of my favourite woods for smoking trout: Mild or fruit wood chips are very popular and don’t overpower the trout’s natural flavors. Ultimately, any wood chips or pellets will work great for smoking fish. The Best Pellets/Chips for Smoked Trout Fillets If you are using a charcoal grill, gas grill, or other smoker, consider placing the trout fillets on the grill grate over indirect heat. Other great pellet smoker brands include Pit Boss, Green Mountain Grill, Rec Tec, Etc… It has tons of room and consistent heating. Pellet Smoker: I love my Traeger Ironwood 885. Kosher Salt: I love to use pink himalayan salt. Use your favourite fish seasoning or opt to make your own with Dry Rub from Simply Recipes.īrown Sugar: Brown sugar helps to add a slight caramel flavor while mellowing out the salt. Opt for skin-on fillets- it keeps the fish moist and prevents them from sticking on the smoker.įresh Dill + Lemons: Use this as garnish for your smoked trout fillets.ĭry Rub: I love the Fin and Feather dry rub from Traeger for this recipe. Adjust the cook time depending on how big your fillets are. Smoked Trout Brineįresh Trout Fillets: My fillets were around 0.27-0.32 kg or 0.6-0.7 pounds. This recipe works for all kinds of trout including lake trout, brown trout, rainbow trout, and steelhead trout. If you are a whiz with open flame, venture out and use an alternative smoker. I like to use a pellet grill because it is really reliable and consistent heat. Whether you have caught your limit in trout or you scored some at the local grocery store, I would argue that there is no better way to cook your trout fillets than over smoke. Unlike salmon, trout is a fresh water fish and it is generally smaller and slightly lower in fat. Similar to salmon, trout is meaty with beautiful orange-pink flesh. Cue the pellet grill! Everything tastes better with a little bit of smoke flavour- especially trout. When my husband came home from a fishing trip in Northern Saskatchewan toting a large cooler of fresh rainbow trout and other freshwater fish, I knew that we would need to get creative with a variety of different cooking methods. I didn’t grow up eating fish since being married I have been slowly learning to cook with it.
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