MAK smoked trout and grits


New member
We had a good friend give us some freshly caught steelhead this weekend, so James and I had one heck of an incredible dinner last night!

Rinsed the fillets, then sprinkled with a little kosher salt and brown sugar.


Smoked the fish for a couple of hours on the MAK, and in the meantime made some creamy cheesy grits/polenta.

2 1/2 cups water
1/2 cup cream
1 cup polenta/grits
1/2 cup shredded cheese
sprinkle of Tony C's

Pulled the fillets at 140° and plated them over the grits.

We served it with some green onions and a nice drizzle of sweet balsamic vinegar glaze.


Oh my gosh what a treat.... Not too shabby for like 15 minutes of actual work!!
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