This
delicious Grilled Cedar Plank Trout recipe and photos were shared with my by Karen Calanchini, Food
Stylist and Photographer, of
Redding, CA. Karen says, "Our wonderful neighbors shared this
fresh-caught trout with us. The cedar plank gives the trout a light smokiness
with the meat so tender and moist."
Karen served this wonderful fresh-caught trout with kale sautéed with fresh
lemon wedges and fresh garlic, baked potato, and toasted sourdough baguette
slices topped with
Roasted Tomatoes and garlic, and also some Prosciutto Di
Parma slices.
More delicious
Trout Recipes
and also
How To Select, Buy, and Cook Fish.
Grilled Cedar Plank Trout
Recipe Type:
Trout,
Fish
Yields: 2 servings
Prep time: 30 min
Cook time: 20 min
Ingredients:
1 whole fresh Trout, cleaned (head can be on or off), gills removed (see below to learn how to clean trout)
Olive oil
Coarse salt or sea salt
Freshly-ground pepper
Tarragon sprigs
Lemon slices (cut in half)
2 thyme sprigs
Lemon slices (garnish)
Preparation:
Soak the cedar plank submerged
in water for 2 hours.
Preheat barbecue grill.
Brush the inside and outside of
the trout with a little olive oil. Sprinkle salt and pepper on the inside and
outside of the trout. Stuff the cavity with the tarragon sprigs, lemon slices
and thyme sprigs.
Place prepared trout on the
soaked cedar plank, and then put onto your preheated grill with indirect heat.
Close lid and cook approximately 15 to 20 minutes.
If you have a
digital meat thermometer, the internal temperature in the center of the
trout should reach 120ºF. Remove from heat and cover with aluminum foil and let
rest for approximately 7 to 10 minutes. During this rest period, the temperature
of the trout will rise to 140ºF.
|
 |
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| Trout ready to
grill |
Trout perfectly
grilled |
After resting, cut off the hard
fins from the tail and carefully remove the skin. Open the cavity and carefully
pull out the bones (by grabbing the backbone, they should come out in one piece). Pull fish apart into
serving pieces and plate.
Serve with the lemon slices
that you grilled with the fish. Add additional fresh lemon slices for garnish.
Makes 2 servings.
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How To Clean Fresh-Caught Trout:
First you need to
cut the head off just before the Pectoral fin (this fin can be
nipped off or left on). This is an optional step, as some
people want the head left on when cooking.
Hold fish with
belly facing up. Using your fillet knife, cut from the anal hole
forward towards where the head was or still is.
After pulling out
the entrails, take an old tooth brush and clean the blood vein that
runs along the spine. If that is not cleaned out it, will effect the
taste.
Rinse the trout thoroughly (inside and out) and
prepare to cook as you wish.
NOTE: If you like to eat the fish skin, make sure you remove all the fish scales
before cooking. With the trout held
firmly by the tail, scrape very firmly from the tail to the gills several times
on both sides with a sharp knife. I, personally, like to have my trout scaled
before cooking.
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