Hot-smoked Trout

INGREDIENTS

INSTRUCTIONS

Filet the fish (or have the fishmonger do it), leaving the skin on.  If
you want a completely boneless filet, use tweezers or clean
needle-nose pliers to remove the dozen or so pin bones running down
the middle of the filet near the head end. Place the filets skin side
down in a glass or stainless steel baking pan or other deep dish.
Combine the salt and sugar and sprinkle a generous layer all over the
fish, more thickly on the thickest part of the meat, a little less on
the tail and edges. Use about a tablespoon in all for a 2-pound fish,
the full amount for a 3-pounder. Cover and refrigerate 8 hours to
overnight.  Drain off any juices that have collected in the pan. Add
cold water to  cover, let stand 15 minutes, drain, and repeat. Drain
well and pat  dry with paper towels. For a smoother surface, lay the
filets on a  wire rack in a cool, breezy place for 15 minutes to dry.
Build a small charcoal fire (10 to 12 briquets) at one edge of a
covered grill and let it burn down until covered with gray ash.
Meanwhile, soak 1/2 cup of the smoking chips in water. Cover the  grill
and adjust the vents on the top and bottom to maintain a  temperature
of about 200 degrees F. Drain the chips and add them to  the coals;
replace the grill with one handle nearest the fire, to  facilitate
adding smoking chips. Lay the filets on the opposite side  from the
fire, with the thickest parts nearest the heat. Cover and  cook until
the fish is opaque, 30 to 40 minutes. Add some dry smoking  chips to
the fire every 15 minutes or so to maintain smoke and heat.  Serve hot
or cold.  PER SERVING: 285 calories, 36 g protein, 0 g carbohydrate, 15
g fat  (3 g saturated), 105 mg cholesterol, approximately 240 mg
sodium, 0 g  fiber.  From an article by Jay Harlow, The San Francisco
Chronicle, 7/1/92.  Posted by Stephen Ceideburg  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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