Rainbow Trout Roasted On A Cedar Plank Recipes

ROASTED RAINBOW TROUT WITH ROCK SHRIMP AND SAGE BUTTER STUFFING

Steps:

• Preheat the oven to 425 degrees.
• Well in advance of cooking the fish, prepare the stuffing. Combine the sage, softened butter, lemon juice, spice and seasonings, bread crumbs, pine nuts, jalapenos, garlic and coriander in the bowl of a food processor, pulsing to combine well. Remove and place in a bowl. Keep refrigerated until ready to use.
• Season the trout with salt and pepper and rub the trout with olive oil.
• Divide the stuffing between the 4 fish evenly and spread an even layer inside the cavity of the fish. Divide the shrimp in the same way and add the shrimp in a layer in top of the herb butter. Close the fish to seal in the stuffing.
• Lay the fish on an oiled rack and set in a roasting pan.
• Place the fish in the oven and roast for 12 minutes on each side. Remove and serve immediately.

ROASTED TROUT WITH HAZELNUT GREMOLATA

Steps:

• Position an oven rack in the top third of the oven and preheat to 450 degrees F.
• For the gremolata: In a small bowl, combine the parsley, hazelnuts, olive oil, lemon juice, lemon zest and the salt. Mix well to combine.
• In a medium bowl, toss together the mushrooms, squash, 1 tablespoon of the oil, 1/2 teaspoon of the salt. Spread the mixture on a rimmed baking sheet and roast for 12 minutes or until the squash is tender and beginning to brown. Remove the vegetables from the oven and preheat the broiler to high.
• Using a sharp knife, make 3 diagonal slashes on the skin side of each trout fillet. Season the fillets evenly with the remaining 1/2 teaspoon salt and rub each one with 1/2 teaspoon of the oil.
• Place the fillets, skin side up, on top of the roasted vegetables. Broil for 8 to 9 minutes or until the skin is lightly browned and crisp and the flesh is cooked through but still moist.
• Place some of the vegetables on each serving plate and top with the fish. Serve topped with the gremolata.