8 boneless fillets of trout, skin on
2 tbsp. olive oil
2 garlic cloves, peeled and chopped
juice of 1 lemon
1/2 tsp. fennel seed
1/4 tsp. dried thyme
1/2 tsp. fresh chopped cilantro
salt & pepper to taste

Soak 2 cups of wood chips (apple, cherry or mesquite) in warm water for 30 minutes. Rinse trout and pat dry. Meat side up, season fillets with above ingredients. Preheat barbecue grill on high for 5 minutes. Remove chips from water and spread onto grill rocks. Close cover. Let chips smoke well. Place fish in grill basket or directly on highest shelf, meat side up, and turn grill to low setting. Keep cover closed. Smoke about 20 minutes. Do not let fish overcook.