Garlic & Rosemary Smoked Steelhead Trout

Garlic & Rosemary Smoked Steelhead Trout, a perfect dish for pescatarians. This American cuisine recipe features tender, flaky fish infused with aromatic garlic and rosemary, making it a standout choice for any meal. Ideal for salads, sandwiches, or as a main course, this smoked trout is not only delicious but also packed with omega-3 fatty acids.

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Recipe Collection: Dinner

Serving Size: 6

Cooking Time: 13 hours 40 minutes

Overview

This smoked steelhead trout, also known as freshwater salmon, is infused with rich garlic and rosemary flavors. The process involves an overnight marinade and a brine soak, followed by a slow smoking session to achieve a perfectly smoked fish.

Diet Type

Pescatarian

Allergies

Fish

Cuisine

American

Ingredients

• 2 Pounds (lb) steelhead trout fillets
• 2 Tablespoons (tbsp) olive oil
• 4 Cloves garlic, minced
• 1.5 Tablespoons dried rosemary, ground
• 1 Cup sugar-based curing mixture, packaged
• 1 Quart (qt) water
• Pinch ground black pepper, to taste
• 1 Pound (lb) alder wood chips, drained

Steps

1. Rinse the steelhead trout fillets and place them in a shallow glass baking dish. Drizzle with olive oil and season with minced garlic and ground rosemary. Rub the seasonings into the fish, cover, and refrigerate overnight.
2. Dissolve the packaged curing mixture in water and pour it over the fish in the dish. Let it marinate for 15 minutes per half-inch of thickness.
3. Prepare your smoker for a four-hour slow burn using charcoal. Ensure the temperature is at 150°F (65°C) before starting.
4. Remove the fish from the brine and discard the liquid. Place each fillet on a small piece of aluminum foil, season with ground black pepper to taste, and place on the smoker rack. Sprinkle a handful of drained wood chips over the coals or place them in a heat box. Cover and smoke the fish for 2 hours, adding more wood chips as needed.
5. Increase the smoker's heat to 200°F (95°C) and continue smoking until the internal temperature of the fillets reaches 165°F (72°C). Remove from the smoker and let rest for 20 minutes before serving.

Enjoy this flavorful and aromatic smoked steelhead trout with your favorite sides or as a main dish!