Place the fish in a shallow Pyrex or glass dish. Mix the marinade ingredients well and pour over the fish, tossing to coat all surfaces well. Cover the dish with plastic wrap and refrigerate. For small filets, like these white trout, 30 minutes is plenty of time in the marinade. For thicker steaks or fattier fish like salmon, refrigerate up to two hours.
Marinate thin fillets for as little as half an hour, thicker fillets or steaks for an hour or more.
Set your Traeger Grill at 325, medium for a gas grill or a low bed of charcoal. Place the fish on a lightly oiled fish pan. Cook until the fish flakes, about 10 minutes for these small filets. The marinade will blend with the smoke to form a delicious glaze on the surface of the fish.
Grill the fillets 10-15 minutes or until they flake apart.