Quick-Smoked Fish

Chefs like Michael Anthony of NYC's Gramercy Tavern are toying with an unusual technique: smoking fish to order. More Seafood Recipes

Active Time:
15 mins
Total Time:
30 mins


  • 1/2 cup dry applewood chips

  • Four 4-ounce, skin-on trout fillets

  • Salt


  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.

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