- Cooking Time:
- Preparation Time:
- 2 pounds steelhead trout fillets
- 2 tablespoons olive oil
- 4 cloves garlic, chopped
- 1 1/2 tablespoons dried rosemary, crushed
- 1 cup curing salt
- 1 quart water
- ground black pepper to taste
- 1 pound alder wood chips, soaked in water or wine
- Rinse the fish fillets and place them in a shallow glass baking dish.
- Drizzle olive oil over the fish and season with garlic and rosemary.
- Rub the seasonings into the fish.
- Cover and refrigerate overnight.
- Dissolve the curing salt in the water and pour into the dish with the fish.
- Let it marinate for 15 minutes per half inch of thickness.
- Meanwhile, prepare your smoker for a four hour slow burn using charcoal.
- The temperature should be at 150 degrees F (65 degrees C) before you get started.
- Remove the fish from the brine and discard leftover liquid.
- Place each piece of fish onto a small piece of aluminum foil - just big enough to hold the fillet, and season with pepper to taste.
- Place them on the rack in the smoker.
- Sprinkle a handful of the soaked wood chips over the coals or place in a heat box.
- Cover and allow fish to smoke for 2 hours, adding more wood chips as needed.
- Increase the heat in the smoker (add more charcoal) to 200 degrees F (95 degrees C) and let the fish smoke until the internal temperature of the fillets reaches 165 degrees F (72 degrees C).
- Remove from the smoker and let rest for 20 minutes before serving.