PLANK-GRILLED GINGER-HERB TROUT
After tinkering with the herbs and spices of my go-to fish recipe, I decided to grill the fish on a plank and what a world of difference it made! Hands down, this is now one of our favorite ways to cook fish. -Judy Castranova, New Bern, North Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Soak planks in water at least 1 hour. Combine butter, ginger, herbs, honey, lemon zest, salt and pepper in a small bowl., Place planks on grill over direct medium heat. Cover and heat 3 minutes or until light to medium smoke comes from the planks and the wood begins to char. (This indicates the planks are ready.) Turn planks over and place on indirect heat., Spread herb mixture over flesh side of fillets. Place fish on planks, skin side down. Grill, covered, over medium heat 10-15 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 305 calories, Fat 15g fat (6g saturated fat), Cholesterol 115mg cholesterol, Sodium 219mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 36g protein.
RAINBOW TROUT ROASTED ON A CEDAR PLANK
Steps:
- Prepare and preheat your grill by building a fire on 1 side of the grill.
- In a small bowl, mix together the salt, pepper, red chili powder, and herbes de Provence. Open each trout's belly and lightly rub on the chili spice mixture. Next, place 2 lemon slices into each trout's belly and then carefully place each trout onto a cedar plank.
- Cook the trout planks in a covered barbecue away from direct heat for 15 minutes. Then, move the planks over the direct heat and cook for an additional 5 to 7 minutes, covered. The cedar planks will begin to smoke, and the trout will begin to turn golden brown. Once the trout is finished cooking, remove the planks from the grill and set aside. Carefully, lift the fish off the plank and serve.
PLANK GRILLED WHOLE TROUT
Steps:
- Place the planks into cool water and allow to soak for at least 2 hours and up to overnight.
- Preheat the grill to 375 to 400 degrees F.
- Brush the trout, inside and out with olive oil. Season inside and out with salt and pepper. Place the trout onto the planks belly down and open. Place the planks over indirect heat and grill until the fish reaches an internal temperature of 120 degrees F on an instant-read thermometer, approximately 15 to 20 minutes. Remove from the grill and allow to sit for 5 to 10 minutes before serving as is or deboning and serving.
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