Smoke Back Trout

 

This is a quick preparation recipe that results in a subtle smoke flavor on the back of the trout and a rich buttery onion sauce from underneath.

First take a piece of aluminum foil and place your hand down onto it. Fashion a foil "boat" that will hold the entire body of the trout.

Chop up the onion or slice it into thin rings. Place two tablespoons of butter at each end of the boat. Lay the onions on top of the butter and season with a pinch of salt and a sprinkling of pepper and cayenne. Season with salt and pepper to your taste, similar to how you would apply it on a finished dish.

Rinse and dry the trout and fan out the underside so it lays as flat as possible on top of the onion and butter. Do not close the foil boat. The smoke from the grill should be able to circulate freely over the back of the fish.

Start the grill, and when the coals are perfectly gray, place the wood chips of your favorite flavor onto the coals and then quickly place the trout boat on the grill and cover the grill with the top.

Cook for 7-12 minutes and test the back for doneness. The skin should just crack easily and the meat should be light pink to white.

When done. Remove the trout to serve, and pour the contents of the foil boat around the trout on the plate. This dish is fantastic with plain or buttered white long grain rice. You can also garnish with a lemon wedge. Enjoy!

 

See you outdoors. Happy Q-ing.

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