Aromatic Smoked Mint Trout Recipe

Difficulty:

1/5

Serves:

4 PEOPLE

Prep Time:

60 minutes

Skip to recipe

Smoked Mint Trout Recipe

Bring fresh herbal flavors to your next backyard barbecue with this Smoked Mint Trout Recipe from License to Grill, hosted by Rob Rainford. Featuring tender trout fillets marinated with fresh mint, maple syrup, lemon juice, and aromatic seasonings, this easy smoked fish recipe combines delicate sweetness with the mild, fruity aroma of cherry wood smoke. Perfect for summer cookouts, seafood dinners, and outdoor entertaining, this flavorful trout recipe offers a refreshing alternative to traditional grilled fish.

The Inspiration

Smoking fish is a traditional cooking technique that enhances natural flavors while creating a distinctive wood-fired aroma. In License to Grill, Rob Rainford introduces a refreshing variation by combining delicate trout with fresh mint, maple syrup, lemon juice, and cherry wood smoke.

The combination of mint and maple syrup creates a balance of herbal freshness and gentle sweetness, while lemon juice adds brightness that complements the richness of the trout. Cherry wood chips provide a mild, slightly fruity smoke that enhances the fish without overwhelming its delicate flavor.

With a simple marinade and slow smoking over indirect heat, this smoked mint trout recipe is an excellent choice for seafood lovers looking to bring fresh, aromatic flavors to their backyard barbecue.

Ingredients

4 “land based farmed” rainbow trout fillets (remove bones)
2 tablespoons olive oil (30ml)
2 tablespoons fresh lemon juice (30ml)
1 cup mint tea (250ml)
¾ cup fresh mint (187 ml)
¼ cup maple syrup (62ml)
¼ cup salt (62ml)
2 tablespoons pepper (30ml)
3 handfuls of cherry wood chips

Method

Combine the mint, maple syrup, salt, pepper, lemons and oil in a blender and blend until smooth.
Add trout and sauce into a sealable plastic bag and refrigerate for 4 hours.
Place 1 handful of the cherry wood chips in water to soak for 30 minutes.
Remove trout and bring trout to room temperature.
Prepare the grill for indirect heat. Turn the grill to high heat on one side and off on the other side.
Prepare the smoke package. Squeeze the excess water from the soaking cherry wood chips and place in the centre of a large piece of foil. Add the dry wood chips and close the foil around the chips to create a sealed package. Using a fork, poke holes in both sides of the wood chip package. Place the package directly over the heat source. Close the lid and wait for smoke. When you see smoke, lower the heat to 220 ºF (110 ºC).
Oil the grill and place the trout fillets on the grill skin side down. Close lid and smoke for one hour.
After 45 minutes, baste trout with mint tea and continue smoking until finished.

Serving Suggestions

For a satisfying seafood dinner, serve the smoked trout alongside roasted baby potatoes, herbed rice, or a light couscous salad. These mild side dishes balance the rich flavor of the fish without overpowering the sweetness of the maple syrup or the delicate aroma of cherry wood smoke.

For a barbecue-inspired menu, serve the smoked mint trout with grilled corn on the cob, a fresh garden salad, or a chilled pasta salad. The sweetness of grilled corn complements the maple syrup marinade, while the refreshing flavors of a chilled salad balance the savory richness of the fish.

For a complete License to Grill meal, pair Rob Rainford’s smoked mint trout with tomato BBQ bread salad, grilled seasonal vegetables, or a simple lemon-herb pasta salad. These accompaniments highlight the fresh, aromatic flavors of the trout while creating a satisfying outdoor dining experience.

Final Thoughts

This Smoked Mint Trout Recipe from License to Grill is a refreshing seafood dish that combines tender trout fillets with fresh mint, maple syrup, lemon juice, and aromatic cherry wood smoke. Rob Rainford’s approach highlights the natural flavor of trout while introducing a balance of sweet, citrusy, herbal, and smoky notes.

Find more recipes from License to Grill here!