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

Michael Anthony
January 2008

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Recipe Summary

active:
15 mins
total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Place the trout fillets skin side down on an oiled rack set 2 inches above the chips.

  • 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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