For those of you unfamiliar with river trout--it is a mild fish. Whole Foods sells it filleted--so there is no head to deal with. It is only available in spring until the warmer spring muddy waters make it mushy and they stop carrying it for the season. The recipe is easy and you won't be disappointed. It is full of smoky goodness with little "fish" flavor. Try it and let me know what you think!
- Soak Cedar Plank for at least 2 hours in water--do not skip this step!
- Heat grill on high heat until hot
- Place the soaked cedar plank on the grill and monitor it until it just starts to smoke--you will smell a smoky cedar smell
- Meanwhile, rinse your trout fillet and pat dry.
- Squeeze the fresh lemon over the fish and lightly dust with fresh ground black pepper
- As soon as your plank starts to smoke or is giving off enough smoky scent, transfer your fillet to the plank.
- Close the lid to the grill and grill for 8-10 minutes until the fish is firm and cooked through without being dried out. You will still see some juices. Carefully remove the entire plank from the grill and place on a heat resistant surface. Let the fish sit for a couple minutes to reabsorb its juice.
- You can serve it on the plank or remove and divide into portions.
- The planks can be reused about 2 more times.
The weather is nice--time to get out the grill. This is seriously good fish--be sure to try it!
Lots of Love,