Quick-Smoked Fish

1. 1

   Line a 9-by-13-inch roasting pan with foil; spread with the applewood chips.

2. 2

   Cover loosely with foil and char over moderately low heat until heavy smoke gives way to light wisps, about 7 minutes.

3. 3

   Place the trout fillets skin side down on an oiled rack set 2 inches above the chips.

4. 4

   Season the fish with salt and cover with foil; smoke over low heat until just cooked, 5 minutes.

5. 5

   Remove the skins, transfer the fish fillets to plates and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.