Maple Plank Grilled Trout
Prep Time
Serves
Cooking Mode
2 Maple Grilling Planks, soaked in water 4 hours
2 whole rainbow trout, cleaned, filleted and pin bones out
1 lime zest and fresh lime juice
1 garlic
1 coarse salt
½ ground coriander
1 black sesame seeds
1 pepper corns
1 ground cumin
1 Extra Virgin Olive Oil
1 Hot sauce
2 Maple Grilling Planks, soaked in water 4 hours
2 whole rainbow trout, cleaned, filleted and pin bones out
1 lime zest and fresh lime juice
1 garlic
1 coarse salt
½ ground coriander
1 black sesame seeds
1 pepper corns
1 ground cumin
1 Extra Virgin Olive Oil
1 Hot sauce
Directions
1Using a mortar and pestle or spice grinder; bash together the lime zest, garlic, salt, coriander seeds, pepper corns, and cumin. Mix in the olive oil, hot sauce and a squeeze of lime juice. Set the prepared trout fillets on a plate or platter, rub the lime/spice paste all over the trout, cover and refrigerate for 20 minutes.
2Meanwhile, pre-heat your grill at medium heat with the lid closed. Once hot, set the soaked planks on the grill and wait for smoke. Once the planks are smoking, lightly brush them with a touch of oil, to prevent the trout from sticking, and gently lay 2 trout fillets side by side on each plank. Close the lid, turn the heat down to medium low and cook for 10-12 minutes, until the trout is just barley cooked through.
3Remove the planks from the grill and set them on a cookie tray with a touch of water to extinguish and coals/ember on the bottom of the plank.
4Carefully serve the cooked trout on plates with your favourite side dish and/or salad.
Tips
1
Cooking the trout on a wood plank adds incredible aroma and flavour. The trick is to set the plank on first without the trout and wait for the plank to start smoking. Then you can add the trout and maximize the smokes flavour, colour and aroma!
Disclaimer
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Personal Note
Personal Note
