I probably have fish at least once a week. Typically pan fried, sometimes with a dusting of flour and sometimes with out. It is an easy and fast week day meal. Grilling fish can sometimes be a bit of a pain depending on the type, particularly with it falling apart when it is flipped. That is okay as long as you are having fish tacos or you don't care about the presentation. You can't beat planked salmon when it comes to grilling fish. It doesn't have to be flipped, generally fast and easy with little need to tend to it while it cooks. But I have been buying Rainbow Trout a lot more and I don't want to pay 3 bucks for a cedar plank every time I want a good piece of grilled and smoked flavored fish. So I think I'll start experimenting. The other night I put together a glaze containing honey, lemon juice, Dill, EVOO, shallot, garlic and a BBQ rub and rubed it on a piece of trout. I then set up the performer for indirect cooking at 250 with some apple wood chips and smoked the trout for 40 minutes or so. It tasted great, I didn't have to baby sit the bbq while it was smoking so I could do other things while waiting for dinner like tiring out my hyper dog. I think I have to be careful with a delicate meat such as fish with the smoke concentration for future smoking because I am sure it could get overwhelmed with smoke if you aren't careful. Apple wood works good and the fish turned out great but I think I will get my hands on some Alder chips for next time and give that a go, as it provides a lighter smoke flavour.
