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Hickory Smoked Stuffed Trout's picture
  Chopped onion 1⁄4 Cup (4 tbs)
  Butter/Margarine 2 Tablespoon
  Snipped dried apricots 1⁄4 Cup (4 tbs)
  Orange juice 3 Tablespoon
  Sugar 1 Teaspoon
  Instant chicken bouillon granules 1 Teaspoon
  Celery salt 1⁄4 Teaspoon
  Dry bread cubes 2 Cup (32 tbs) (2 1/2 Slices Bread)
  Toasted slivered almonds 2 Tablespoon
  Lake trout/Walleyed pike 5 Pound, dressed (1 Whole)
  Cooking oil 1 Tablespoon

About 1 hour before cooking, soak the hickory chips in enough water to cover; drain.
In skillet cook onion in butter till tender but not brown.
Stir in apricots, orange juice, sugar, bouillon granules, and celery salt.
Heat and stir to dissolve bouillon granules.
Remove from heat.
Add bread cubes and almonds; toss lightly.
Spoon stuffing into fish cavity.
Brush outside of fish with a little oil.
In covered grill arrange slow coals around edge of grill.
Sprinkle some of the dampened hickory chips generously over coals.
Center foil pan on grill, not directly over coals.
Place the fish in foil pan.
Close grill hood.
Grill till fish flakes easily with fork, about 1 1/4 hours.
Sprinkle hickory chips over the coals every 20 minutes.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4419 Calories from Fat 1896

% Daily Value*

Total Fat 211 g324.1%

Saturated Fat 45.9 g229.5%

Trans Fat 0 g

Cholesterol 1379.9 mg460%

Sodium 3447.4 mg143.6%

Total Carbohydrates 113 g37.8%

Dietary Fiber 10.8 g43.3%

Sugars 35.1 g

Protein 493 g985.6%

Vitamin A 66.1% Vitamin C 61.9%

Calcium 126.1% Iron 227.5%

*Based on a 2000 Calorie diet


Hickory Smoked Stuffed Trout Recipe