Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 2 whole rainbow trout (approximately 300 grams each) with paper towels and rub 1/4 teaspoon salt and 1/8 teaspoon black pepper inside and out.

2. 2

   In a small bowl, combine 1 tablespoon olive oil, 1 teaspoon minced garlic, and 1/2 teaspoon ground cumin, then brush this mixture evenly over both sides of the trout.

3. 3

   Soak 1 cup applewood chips in water for at least 30 minutes, then prepare your smoker or grill for indirect heat, aiming for a temperature between 225°F and 250°F (107°C-121°C).

4. 4

   Place the seasoned trout on the smoker rack and smoke for approximately 40-50 minutes, or until the internal temperature reaches 145°F (63°C), adding more soaked wood chips as needed to maintain consistent smoke.

5. 5

   While the fish smokes, prepare the lemongrass reduction by sautéing 1/2 finely diced red onion in 1 tablespoon olive oil for 3 minutes, then add 2 thinly sliced fresh lemongrass stalks and 1 minced aji pepper, cooking for another 2 minutes until fragrant.

6. 6

   Stir in 1/4 cup fresh orange juice, 1 teaspoon honey, 1/4 teaspoon achiote powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to the lemongrass mixture, bringing it to a simmer and reducing by half until slightly thickened, about 5-7 minutes.

7. 7

   Remove the smoked trout from the smoker, drizzle generously with the warm lemongrass and orange reduction, and garnish with 2 tablespoons fresh chopped cilantro before serving immediately.