Recipes Quick-Smoked Fish Be the first to rate & review! Chefs like Michael Anthony of NYC's Gramercy Tavern are toying with an unusual technique: smoking fish to order. More Seafood Recipes By Michael Anthony Michael Anthony Why Because he expertly weaves global nuances into the modern American dishes he creates with co-chef Dan Barber. Born Cincinnati, OH, 1968. Education École Supérieure de Cuisine Française, Paris. Experience Jacques Cagna, Paris; March and Daniel, New York City. How he describes his food New York-style American cuisine. Current Obsession eGullet.com. "It's a Web site for food fanatics." About his recipe Anthony says the pickled eggplant in the lettuce soup he developed with Dan Barber was inspired in part by his grandfather. "It was his favorite thing to eat. He ate a simpler version—he'd salt the eggplant and slap it between two slices of Italian bread." Won Best New Chef at: Blue Hill, New York City Food & Wine's Editorial Guidelines Updated on March 8, 2017 Print Rate It Share Share Tweet Pin Email Active Time: 15 mins Total Time: 30 mins Yield: 4 Ingredients 1/2 cup dry applewood chips Four 4-ounce, skin-on trout fillets Salt Directions 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. 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. Rate it Print