Smoked Steelhead Trout over Wild Fennel Fronds

0/5 (0 Reviews)


  • 2 – 1 lb. steelhead trout filets, skin on, pin bones pulled
  • 1 lemon cut into pieces
  • 2 tbs sea salt
  • 1 tsp wild fennel pollen
  • 1 tsp coarse ground black pepper
  • 2 tbsp olive oil
  • 1 bunch of fennel fronds and stems



Big Green Egg Cast Iron Grid
Chips or chunks of your choice – soak for about 30 minutes in water before using


Set the EGG for indirect cooking with a convEGGtor at 250°F/121°C with a cast iron grid on the flat side.  Add soaked chips or chunks for the smoky flavor of your choice.

Squeeze one side of the lemon onto the two filets. Season with salt, fennel pollen, and black pepper. Drizzle the olive oil over the filets and gently rub it into the fish. Top with slices of lemon.

Place fennel directly on the cast iron grid. Lay the steelhead trout filets skin side down on the fennel. Close the dome and let the fish smoke for 1.5 hours adding more wood chips as needed. Smoke until the internal temperature of the fillets reaches 165 degrees F (72 degrees C). Remove from the smoker and let rest for 10 minutes before serving.

Leave a Reply