Fish Fillets On Pellet Grill

Be careful not to over cook.

Fish fillets on pellet grill.

Peel the skin off. In a small bowl combine salt sugar and black pepper. Place fish directly on grill grate for 1 1 2 to 2 hours depending on the thickness of the trout. It takes about 5 minutes to prep 7 minutes on the grill and you are done.

Lay a large piece of plastic wrap on a flat surface that is at least 6 inches longer than the fillet. Melt a few tablespoons of butter olive oil an acceptable substitute and brush both sides of the fish with it. Mix all ingredients to create sauce and cover fish in marinade for 45 minutes. Drying allows a film called a pellicle to form on your fish which helps the smoke from your wood pellet grill adhere to the fillet more efficiently.

Fish is done when it turns opaque and starts to flake. Hot smoking fish for yourself. Place the fish and the lemons cut side down directly on the grill grates. Spread 1 2 of the mixture on top of the plastic and lay the fillet skin side down on top of the cure.

It s all about method. I can t wait for you to try it. Smoking fish on your wood pellet grill doesn t require a recipe. This is a great dish to cook on a frogmat.

Serve hot or cold. Top with the other 1 2 of the cure spreading it evenly over the top of the fillet. Cook for 10 to 15 minutes until the fish is flaky and is at least 145 in the thickest part of fish. Grill the filets on a frogmat or a piece of aluminum foil at about 400 f 204 c for 4 5 minutes per side or until the fish flakes with a fork.

Salmon and trout are ideal for smoking because fattier fish absorbs more smoke flavor. Skin on fillets and whole fish are the best choice because they hold their shape during the process. Remove the fish from the brine and pat dry. This recipe for simple grilled fish fillets is amazing.

Place on the grill at 400 450 f 204 232 c skin side down won t matter which side if it s skinless. Then pat them dry and sprinkle both sides with gmg fish rub. Turn the fish after about 8 minutes assuming 1 filet. All you ve got to do is completely rinse the dry cure mixture off your salmon and pat dry this ensures your fish doesn t end up tasting too salty.