Before discussing this Trout Recipe some background is appropriate. Due to gill fish insensitivities I’ve only recently started eating fish. Given it’s relative newness to me we’re still in the honeymoon stage. I like my fish simple, i.e. simple spices, simple technique to let the flavor of the fish shine with everything else playing a supporting role. Admittedly, fish is like “new money” to me, so my snobbery is off the charts; quality seafood is a must!
When I get fresh new fish, I do a lil dance and if a grilling opportunity presents itself then its mo’ better. I crank up this remix version of a Billie Holiday classic and get it it!
Grilling it on a wooden plank imparts a subtle, but flavorful smokiness which goes nicely with the spice mix (kosher salt, coarse black pepper, Aleppo pepper, dried thyme, and crushed mustard seeds). The beauty of the dish is its simple to make, requires little to no technique besides starting a grill and presents well if you’re serving others.
Grilled Cedar Plank Trout
- 1 1/2 lbs Fresh Steelhead Trout cut into quarters
- 1 Cedar Wood Plank
- Spice Mix personal preference
Soak the cedar plank in water for a minimum of one hour prior to grilling
Season the fish with choice of seasoning and let sit for 30 minutes
Place the fillet skin side down onto the soaked cedar plank.
Place the planked fish on a hot grill and close the lid. The plank will begin to smoke.
Cook to desired doneness (usually 10–20 minutes depending on the thickness of the fish)
Remove and serve straight from the plank.