Jul 14 2026
Restaurants›Agave Restaurant›Pecan Wood Smoked Chilled Trout Recipe

Pecan Wood Smoked Chilled Trout Recipe

Inspired by Agave Restaurant
Time2h
Serves4

Chopped with Red Onions, Olive Oil, Lemon and Basil, over a Red Wine Vinaigrette Marinated Vine Ripe Tomato and a Flash Fried Three Pepper & Tomato Grits Cake

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Ingredients

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For the Smoked Trout

For the Red Wine Vinaigrette

For the Tomato and Grits Cake

Method

Preparation of Trout

  1. 1

    Smoked Trout

    Soak pecan wood chips in water for 30 minutes. Preheat your smoker to 225°F (107°C). Place trout fillets on the smoker rack, sprinkle with salt and pepper, and smoke for about 1 hour or until cooked through. Remove and let cool before chopping.

  2. 2

    Trout Salad

    In a bowl, combine chopped smoked trout, red onions, olive oil, lemon juice, and basil. Mix well and refrigerate until ready to serve.

Red Wine Vinaigrette

  1. 3

    Make the Vinaigrette

    In a jar, combine red wine vinegar, olive oil, honey, salt, and black pepper. Shake well until emulsified. Set aside.

Tomato and Grits Cake

  1. 4

    Prepare the Grits

    In a pot, bring water to a boil. Add corn grits, salt, and pepper. Cook until thickened, stirring frequently, about 20 minutes. Mix in diced bell peppers and let cool slightly.

  2. 5

    Fry the Grits Cake

    Once grits are cooled, shape them into small cakes. Heat vegetable oil in a pan over medium heat and fry the cakes until golden brown on both sides, about 3-4 minutes per side.

Assembly

  1. 6

    Plate the Dish

    On a plate, layer the sliced vine ripe tomatoes. Drizzle with red wine vinaigrette. Top with the chilled trout salad and serve alongside the flash-fried grits cakes.

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