Planked Trout Recipes

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.

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.

Steps:

• Soak two thick boards of cedar or wood plank of choice and soak them in cold water for at least 1 hour.
• Center fish on the boards. Brush with oil; season with black and cayenne pepper, salt and herbs.
• Place them in a 350F oven and back for 20 minutes or the fish starts to flake in the thickest part. Planks may also be broiled on a grill, place 6 to 7 inches from the heat source and cook for similar amount of time.

Steps:

• Method
• 1. Prepare an indirect fire in your grill with a hot fire on one side and no fire on the other. For a charcoal grill, soak 1 cup wood chips or corncobs in water for at least 30 minutes and place directly on the hot coals when ready to plank. For a gas grill, place 1/2 cup dry wood chips or corncobs in a smoker box (or wrap chips in aluminum foil and poke holes in the foil) and place over direct heat in the back of the grill.
• 2. In the cavity of each fish, place 2 sprigs each of tarragon, dill, and parsley, and 2 stems of chives. Season with salt and pepper. Place 2 fish on each plank.
• 3. Brush the cut sides of the lemons and onions with olive oil.
• 4. When you see the first wisp of smoke, place the planks on the indirect side of the grill. Set the onion and lemon halves, cut side down, directly on the grate over the fire and close the lid.
• 5. Check the lemons after 2 or 3 minutes. If they have nice grill marks, remove them from the grill. The onions will take an additional 10 to 15 minutes and may be turned after the first 10 to 12 minutes. When they are nicely charred, remove them from the grill, too. Close the lid and continue to cook the fish until it is opaque and begins to flake when tested with a fork, 45 to 60 minutes total.
• 6. Fillet the char and serve on a platter with the lemon and onion halves.
• Oven Smoke-Planking: Preheat the oven to 400°F. Place 1/2 cup dry wood chips or corncobs in a small metal pan on the bottom rack of the oven and let smolder for about 15 minutes before planking. Place the herb-stuffed planked fish in the middle of the oven. Oven smoke-plank for 45 to 60 minutes, or until the fish is opaque and begins to flake when tested with a fork. Garnish with lemon wedges. (Omit the onions.)

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.