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© Meredith Corporation. All rights reserved. Used with permission.
At least 1 hour before smoke-cooking, soak wood chips in enough water to cover. Drain before using.
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle the cavity of each fish with salt and pepper. Layer apple and celery slices in the cavity of each fish. Sprinkle with sage. Coat a sheet of heavy-duty foil with cooking spray. Lay fish on foil and top with lemon slices.
For a charcoal grill, arrange medium-hot coals around the perimeter of the grill. Test for medium heat above the center of the grill. Add drained wood chips to coals. Place foil with fish on the grill rack in the center of the grill. Cover; grill for 20 to 25 minutes or until fish flakes easily when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Add wood chips according to manufacturer's directions. Grill as above.)
To serve, sprinkle with almonds.