Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Outdoor Cooking >> Poached Trout

Print this Recipe    Poached Trout

Poached Trout (or Sea Bass) on the Grill

1-1/2 gallons water
1-1/4 cups salt
5 lbs trout fillets
1 lb hickory chips

Soak hickory chips in 2 quarts water in a cool place several hours
or overnight. Dissolve salt in 1 gallon water, place fillets in
salt water and marinate in 'fridge for an hour. Remove trout, rinse
and dry thoroughly. 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. Trout is done when the cut surface is golden brown
and flakes easily with a fork. Serves 6.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.