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Smoked Trout

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Fresh Fish is hard to come by in some land-locked states, but fortunately a friend went fishing recently and brought home some beautiful trout which they were kind enough to share with me. If you have a smoker (electric or traditional) give this recipe a try with your next fish.

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Prep Time: 25 min    Cook Time: 2 hrs 15 min

Ingredients for Smoked Trout:

  • 2 Trout (heads removed or not–it’s up to you)
  • 1 Lemon
  • 1/4 stick of butter
  • Seasonings: Thyme, Oregano, Salt, Pepper

Directions for Smoked Trout:

  1. Our Trout Fish was already gutted/cleaned; so that step isn’t included, but make sure your is as well.
  2. Melt your butter and pour it over your fish.
  3. Sprinkle the seasonings over the buttery fish.
  4. Delicately set some lemon slices on top.
  5. Place in the smoker at 160º for just over 2hrs or until the fish reaches an internal temperature of 145º and flakes easily with a fork.

Smoked-Trout-2 Smoked-Trout-4 Smoked-Trout-10

Ingredients for Tomato Relish:

  • 3 Roma Tomatoes
  • 2 Cloves of Garlic
  • Red Onion (just a bit)
  • Olive Oil

Directions for Tomato Relish:

  1. Chop up the tomatoes discarding the mushy middle.
  2. Mince the garlic and the red onion and mix together with the tomato.
  3. Add some olive oil and salt

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Tips & Tricks:

  • The fish still has a ton of bones–so watch out!
  • If you cook it correctly, you should be able to pull the spine and the ribs out in one motion–but there may still be some tiny straggler bones.
  • You can also serve this over a bed of rice or with a nice salad

 

Thanks for visiting Bachelor Cooking. If you are looking for more recipes for guys check the archives or categories on the left or the tags on the right!

 

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