trout fishing

Hot Pepper Glazed Smoked Trout

This moist trout has a lovely rosemary aroma mingled with tantalizing Hot Pepper Jelly. Be sure to follow the directions closely!

reeling in the years

Hot Pepper Glazed Smoked Trout Ingredients

  • 1 to 1½ trout
  • 1 cup Apple Cider Lemon Herb Brine
  • 1 cup Hot Pepper Jelly
  • Handful of dried rosemary
  • Greens


  1. Go fishing at your favorite fishing place or the fish department at your local grocery store. Catch trout.
  2. Eviscerate the fish and place in a Ziploc with brine and ½ cup of the Hot Pepper Jelly.
  3. Remove all air and zip it tight. Place the bag in a cooler and continue fishing because you need the time off.
  4. When you are finally tired of catching fish, and are totally relaxed, build a small campfire. Use a deep, heavy-bottomed stockpot and put the rosemary in the bottom.
  5. Put another pot with a handle inside and fashion a wire mesh over the second pan. Put the pot over the heat until the rosemary starts to smoke.
  6. Take your brined fish and glaze it with the remaining ½ cup of Hot Pepper Jelly.
  7. Place the fish carefully on the rack inside the stockpot and cover. Cook over medium heat for 15-20 minutes and remove from heat.
  8. Carefully remove the fish and place on a bed of greens and serve.
Photo by Gaspar Zaldo from Pexels