ASIAN GRILLED CEDAR PLANK TROUT
Steps:
- Cover the cedar plank with water and soak for one hour. Remove from water. Combine the vinegar, soy sauce, honey, ginger, pepper, and garlic in a 9 x 13-inch glass baking dish. Place the lemon slices in the dish. Place the trout in the dish, skin side up, on top of the lemon slices. Place the dish in the refrigerator and allow the fish to marinate for 30 minutes, turning once and placing lemon slices on top of the fish after turning. Prepare coals for indirect grilling; place coals on one side of the grill and light. Allow to burn for about 25 minutes, until all the coals are covered with gray ash and flames have died down. Place the plank on the hot side of the grill and grill for five minutes or until lightly charred. Turn over plank and move to cooler side of grill. Remove the trout from the marinade, discard marinade. Place trout, skin side down, on the charred side of plank now facing up. Cover and grill trout for 15 minutes on cool side of grill or until fish flakes easily when tested with a fork. Remove the plank from the grill. Sprinkle the trout with green onions and sesame seeds, and serve trout on the plank for a nice presentation.
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.
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.
CEDAR PLANKED SALMON
This is a dish my brother prepared for me in Seattle. It is by far the best salmon I've ever eaten. I like to serve it with an Asian-inspired rice and roasted asparagus.
Provided by Wendy Freeman-More
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
- In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
- Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
- Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.
Nutrition Facts : Calories 678.4 calories, Carbohydrate 1.7 g, Cholesterol 178.6 mg, Fat 45.8 g, Fiber 0.3 g, Protein 61.3 g, SaturatedFat 8.6 g, Sodium 981.2 mg, Sugar 0.4 g
ASIAN RAINBOW TROUT
This delicious, simple recipe that I put together after asking various people what to do with rainbow trout! The soy sauce can be adjusted to taste. My family loves this with steamed rice and snow peas.
Provided by KerriJ
Categories World Cuisine Recipes Asian
Time 27m
Yield 4
Number Of Ingredients 8
Steps:
- Rub trout fillets with soy sauce. Season with salt, pepper, and sugar; set aside.
- Heat olive oil in a large skillet over medium-high heat. Add garlic, ginger, and green onions; cook and stir until golden brown. Add trout fillets and cook until browned and crispy, about 3 minutes. Turn fillets over, and continue cooking until the fish flakes easily with a fork, about 3 minutes more.
Nutrition Facts : Calories 222.1 calories, Carbohydrate 2.7 g, Cholesterol 99.1 mg, Fat 7 g, Fiber 0.4 g, Protein 34.9 g, SaturatedFat 1.4 g, Sodium 204.1 mg, Sugar 1.5 g
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