Fish Fillets On Pellet Grill

Then pat them dry and sprinkle both sides with gmg fish rub.

Fish fillets on pellet grill.

Remove from the grill and drizzle with lemon juice. Salmon and trout are ideal for smoking because fattier fish absorbs more smoke flavor. Melt a few tablespoons of butter olive oil an acceptable substitute and brush both sides of the fish with it. 2 grill the marinated fish on the traeger until it reaches an internal temperature of 140 145.

Top with the other 1 2 of the cure spreading it evenly over the top of the fillet. Place on the grill at 400 450 f 204 232 c skin side down won t matter which side if it s skinless. 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. 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.

Be careful not to over cook. Cook for 10 to 15 minutes until the fish is flaky and is at least 145 in the thickest part of fish. Remove the fish from the brine and pat dry. Peel the skin off.

Serve hot or cold. This is a great dish to cook on a frogmat. Fish is done when it turns opaque and starts to flake. I can t wait for you to try it.

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

It s all about method. Smoking fish on your wood pellet grill doesn t require a recipe. It takes about 5 minutes to prep 7 minutes on the grill and you are done. This recipe for simple grilled fish fillets is amazing.

Turn the fish after about 8 minutes assuming 1 filet. Skin on fillets and whole fish are the best choice because they hold their shape during the process. Hot smoking fish for yourself. Place the fish and the lemons cut side down directly on the grill grates.