Poached Trout on the Grill
With this poached trout recipe, you will know how to cook trout like a professional chef. This grilled trout recipe is divine.
- 1 1/2 gallon water
- 1 1/4 cup salt
- 5 pounds trout fillets
- 1 pound hickory chips
1. Soak hickory chips in 2 quarts water in a cool place several hours or overnight.
2. Dissolve salt in 1 gallon water, place fillets in salt water and marinate in fridge for an hour. Remove trout, rinse and dry thoroughly.
3. Using a covered grill (charcoal, gas or electric) with low heat, cover heated coals with 1/3 of the hickory chips. Place fish, skin-side down on well greased grill in smoke chamber or 4 to 6 inches from coals. Smoke at up to 175 F for around an hour or 200F for 30 to 40 minutes, adding more hickory chips as needed.
4. Trout is done when the cut surface is golden brown and flakes easily with a fork.