One of the easiest, straightforward methods of preparing trout requires nothing more than a plank of cedar (easily obtained at any grocery store or even the Target BBQ center and a medium heat grill. In addition, the method captures and enhances all of the flavor of the trout and does not add any oil or fat.
I will say that when Ken brought the trout for plating, the scorched cedar smelled like camping up north. [sigh with content and fondness]
Cedar Planted Steelhead Trout
1 or 2 cedar planks
If you’re grilling an entire fillet, it’s a good idea to use two planks. That way even after you’ve cut the fillet, it’s not crowded on the wood.
1 lb fillet of trout
salt and pepper to taste
Soak the cedar plank in a deep dish or sink of water for at least 30 minutes.
Prepare the charcoal. Heat grill to medium high (about 350 degrees)
Plank the fish, sprinkle liberally with fresh ground pepper and kosher salt.
Place planked fish on the grill, close the grill lid and cook for approximately 15 minutes; fish will be firm and flake easily. Time will vary according to the actual thickness of the fish.
It’s a good idea to check the fish about every 5 minutes to insure that the plank hasn’t caught on fire. If it does catch, just douse a little water on it (a spray bottle with water in it works wonders).
Rest fish approximately 5 minutes.
Serve with your favorite condiments (lemon, fresh tartar sauce, pico), a green salad and a vegetable.
This is a delicious, healthy, easy to make, easy to clean up meal featuring a fillet of trout suits the appetites of every member of this household – all 4 of us eat it willingly.