Fish Fillets On Pellet Grill

Spread 1 2 of the mixture on top of the plastic and lay the fillet skin side down on top of the cure.

Fish fillets on pellet grill.

I can t wait for you to try it. Serve hot or cold. 2 grill the marinated fish on the traeger until it reaches an internal temperature of 140 145. Smoking fish on your wood pellet grill doesn t require a recipe.

Skin on fillets and whole fish are the best choice because they hold their shape during the process. Turn the fish after about 8 minutes assuming 1 filet. This is a great dish to cook on a frogmat. Remove the fish from the brine and pat dry.

Then pat them dry and sprinkle both sides with gmg fish rub. 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. Top with the other 1 2 of the cure spreading it evenly over the top of the fillet. Remove from the grill and drizzle with lemon juice.

It takes about 5 minutes to prep 7 minutes on the grill and you are done. Peel the skin off. Lay a large piece of plastic wrap on a flat surface that is at least 6 inches longer than the fillet. 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.

Place on the grill at 400 450 f 204 232 c skin side down won t matter which side if it s skinless. Fish is done when it turns opaque and starts to flake. This recipe for simple grilled fish fillets is amazing. Melt a few tablespoons of butter olive oil an acceptable substitute and brush both sides of the fish with it.

Hot smoking fish for yourself. Cook for 10 to 15 minutes until the fish is flaky and is at least 145 in the thickest part of fish. Mix all ingredients to create sauce and cover fish in marinade for 45 minutes. It s all about method.

When you combine a few pounds of beautiful fish fillets amazing seasonal produce and the grill you are in for one simple yet perfect dinner. Place fish directly on grill grate for 1 1 2 to 2 hours depending on the thickness of the trout. Salmon and trout are ideal for smoking because fattier fish absorbs more smoke flavor. In a small bowl combine salt sugar and black pepper.