Smoky Cedar Plank Whole Trout
Learn a traditional method for preparing trout. The smoke of the wood from the cedar plank really enhances the flavor resulting in a delicious fish.
- Serves: 4 persons
- 1untreated cedar plank large enough to fit the fish
- 2(12-ounce) whole trout (gutted and cleaned)
- 3tablespoons olive oil
- 1teaspoon coarse salt
- 1teaspoon black pepper
- 1lemon (sliced thinly)
- ½cup fresh dill (chopped)
Step 1Gather the ingredients.
Step 2Submerge the cedar plank in water for 1 hour.
Step 3Preheat grill.
Step 4Lightly coat inside and outside of each trout with olive oil. Season inside with salt and pepper and stuff with lemon slices and dill.
Step 5Place soaked cedar plank on grill over direct medium heat.
Step 6When cedar plank starts to smoke, place fish on the plank.
Step 7Grill for about 15 minutes or until the fish is done (reaching an internal temperature of 145 F). The flesh should be opaque and flake easily.
Step 8Once cooked, remove from grill and serve.