Cedar Plank Grilled Trout - 2 Ways

Created by Jenn's Food Journey

2 red mountain trout fillets (about 1 lbs total - and really, any fish will do here)
For the Garlic Butter -
2 Tablespoons unsalted butter, room temperature
1 large garlic clove, finely minced
1 Tablespoon lemon juice
1/4 teaspoon lemon pepper seasoning
For the Hoisin Sauce -
1 Tablespoon Hoisin
1 Tablespoon rice vinegar
2 teaspoons lime juice
1 teaspoon Sriracha
1/4 teaspoon brown sugar
Special equipment -
Cedar plank (soaked in water for at least 30 minutes)

Preheat grill to 350 degrees F.  In separate bowls, mix together the ingredients for the individual sauces.  (I took about 1/4-1/2 of each sauce and set it aside for dipping.)

Remove planks from water and place on grill.  Close grill lid and let the planks sit on the grill for 5 minutes.  Flip the plank and allow to sit for another 5 minutes or until just starting to smoke a tiny bit.  Place the fish, skin side down, on the plank.  Brush one fillet with the butter sauce and one with the hoisin sauce.  Move the plank to indirect heat (on my gas grill I had all three burners on, at this point I turn the middle on off and had the plank right over it), close the lid and allow to grill about 15-20 minutes or until the fish flakes easily with a fork.

Remove plank from grill and allow to sit for a few minutes.  The fish should come right off, leaving most of the skin on the plank.  Serve with reserved sauces.  Enjoy!