Smoked Trout

Ingredients

• 1 lb steelhead trout
• 1 tbsp oilive oil
• 1 tsp Black pepper (coarse grain)
• 1 tsp Kosher Salt
• 1 tsp Mustard Seeds
• 1 tsp Fennel Seeds
• 1 tsp Aleppo Pepper

Instructions

1. 1

   Prepare grill/smoker for indirect heat at 225 degrees.

2. 2

   Make rub by coarsely grinding the spices. Use a mortar and pestle, coffee/spice grinder, or just crack on a hard surface with a blunt object

3. 3

   Let trout reach room temperature. Brush with olive oil and then rub dry spice mix all over the fish.

4. 4

   Place fish skin side down in the smoker on an oil sprayed seafood pan. Alternatively use an oiled napkin and wipe on the grill grates to avoid the fish skin sticking.

5. 5

   Smoke for 1 1/2 to 2 hours. Check the internal temperature after an hour. 125 degrees is ideal for you to remove from the grill/smoker. This will help you avoid drying the fish out and as you allow it to rest the fish will eventually reach FDA level (140-145 degrees) doneness.