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Hickory Smoked Stuffed Trout

Chef.at.Home's picture
Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Fish

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