Cedar Plank Trout

Cedar Plank Trout
2 servings
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2 untreated cedar shingles about 5 1/2 x 10-inches each
1 teaspoon vegetable oil
2 trout fillets (8-10 ounces each
1 teaspoon Emeril's Rustic Rub.
1/2 cup peeled and grated fresh horseradish root or drained bottled white horseradish
2 teaspoons grated orange zest
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/4 teaspoon cayenne
2 teaspoons sugar

Prepare and light the grill. Rub 1 side of each shingle with 1/2 teaspoon oil.

Season the fish on both sides with the rub. Place a fillet on each oiled shingle. Combine the horseradish, orange zest, lemon zest, salt, cayenne, and sugar in a small bowl. Divide the mixture into 2 equal portions and place on top of the fish.

Place the shingles in the center of a hot barbecue grill. Close the lid and cook for about 10 minutes, or until the fish flakes easily with a fork. Remove the shingles from the frill using a long handled spatula. If the shingles catch fire, sprinkle with a little water.

Put the shingles in the center of large platter to serve. Your favorite slaw is a nice touch with this.

 

 

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