Prep Time: 20 minutes
Cook Time: 2 hours, 30 minutes
Ingredients:
- 2 pounds steel head trout or salmon fillet, fresh
- 2 tablespoons olive oil
- 4 cloves garlic, diced
- 1 1/2 tablespoon rosemary, crushed, either fresh or dried
- 1 cup Morton tender quick
- 1 quart water
- pepper to taste
- alder smoking chips, soaked in water or wine
Preparation:
Rinse fish in cold water. Place in glass ( not metal ) shallow roasting dish. Pour olive oil over fish, cover with minced garlic and rosemary. Rub into both sides well. Let sit in fridge over night (at least 8 hours). Make a brine of Morton's Tender Quick and water. Pour the brine into the dish with the fish and let marinate for 15 minutes per half inch thickness of fish. Meanwhile, prepare your smoker or grill for a four hour slow burn (150 F to start).Remove fish from brine and drain. Place fish on foil shaped as close as you can to the contours of the fillets. Place this on the rack of grill or smoker. Add alder chips to coals or firebox, cover and let smoke for 2 hours. Add smoke chips as needed. Increase heat to 200f and let smoke until internal temperature reaches 165 degrees F. Remove from grill or smoker and allow to cool for 20 minutes . Serve.
