Fish Fillets On Pellet Grill

Place fish directly on grill grate for 1 1 2 to 2 hours depending on the thickness of the trout.

Fish fillets on pellet grill.

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. Melt a few tablespoons of butter olive oil an acceptable substitute and brush both sides of the fish with it. Lay a large piece of plastic wrap on a flat surface that is at least 6 inches longer than the fillet. Fish is done when it turns opaque and starts to flake.

This recipe for simple grilled fish fillets is amazing. Grill the filets on a frogmat or a piece of aluminum foil at about 400 f 204 c for 4 5 minutes per side or until the fish flakes with a fork. 2 grill the marinated fish on the traeger until it reaches an internal temperature of 140 145. Cook for 10 to 15 minutes until the fish is flaky and is at least 145 in the thickest part of fish.

Then pat them dry and sprinkle both sides with gmg fish rub. Place the fish and the lemons cut side down directly on the grill grates. Place on the grill at 400 450 f 204 232 c skin side down won t matter which side if it s skinless. Be careful not to over cook.

I can t wait for you to try it. Skin on fillets and whole fish are the best choice because they hold their shape during the process. Smoking fish on your wood pellet grill doesn t require a recipe. 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.

Peel the skin off. Spread 1 2 of the mixture on top of the plastic and lay the fillet skin side down on top of the cure. Remove the fish from the brine and pat dry. It s all about method.

Remove from the grill and drizzle with lemon juice. Turn the fish after about 8 minutes assuming 1 filet. Salmon and trout are ideal for smoking because fattier fish absorbs more smoke flavor. 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.

Mix all ingredients to create sauce and cover fish in marinade for 45 minutes. This is a great dish to cook on a frogmat. In a small bowl combine salt sugar and black pepper. Top with the other 1 2 of the cure spreading it evenly over the top of the fillet.