- 4 medium size trout, cleaned
- 8 green chili peppers, cut open with the seeds removed
- 1 lemon cut into thin slices, peel on
- 4 cloves garlic, cut into four pieces each
- ground black pepper
Prepare smoker for a 3 hour smoke. Wash fish and remove all bones. Open and place inside 2 chilies, 2 slices of lemon and 1 clove of garlic. Place in smoker for 3 hours. When the trout are finished remove the stuffing and serve.
Chili Pepper Smoked Trout. To import, drag image to your MacGourmet recipe box.