Trying to eat light and healthy, but still want something tasty and satisfying? This lemon brine trout recipe is for you
By: Steve Rinella
Prep time: 20 minutes
Cook time: 15 minutes
- 6 trout fillets (approximately 4 ounces per fillet)
- 1 quart water
- 1/2 cup salt
- 3/4 cup honey
- 3/4 cup dark rum
- 1/4 cup lemon juice
1. Combine water, salt, honey, rum and lemon juice. Stir to dissolve.
2. Submerge the fillets, skin side down, in the brine for about an hour.
3. Remove and rinse under cold water, then pat them dry with paper towels and place on a wire rack to continue drying until they feel tacky to the touch. Smoke the fillets, skin side down, over apple or cherry wood until the flesh flakes along clean lines when pressed (approximately 160 degrees). Serve warm or chilled.
Note: Another option is to grill the brined fillets and serve warm off the grill as an entrée.