RECIPE

Quick-Smoked Fish

• Recipe by Michael Anthony

Chefs like Michael Anthony of NYC’s Gramercy Tavern are toying with a new technique: smoking fish to order.

• Fast
• Healthy

Ingredients

1. 1/2 cup dry applewood chips
2. Four 4-ounce, skin-on trout fillets
3. Salt

Directions

1. Line a 9-by-13-inch roasting pan with foil; spread with the applewood chips. Cover loosely with foil and char over moderately low heat until heavy smoke gives way to light wisps, about 7 minutes.
2. Place the trout fillets skin side down on an oiled rack set 2 inches above the chips.
3. Season the fish with salt and cover with foil; smoke over low heat until just cooked, 5 minutes. Remove the skins, transfer the fish fillets to plates and serve.