Cedar Plank Trout

Actually I went to the store thinking "salmon", but the trout looked better, so trout it is. This is from an old James Beard cook book with changes made by Emeril in one of his cookbooks and of course I had to put my two cents in the pot, or in this case on the shingle.

Untreated cedar shingles are available at home-improvement centers and lumberyards. Actually my grocery store has them in the summer. Please make sure they are untreated.

Nice dish to start the Lenten season.

I'll be sharing this at Miz Helen's Country Cottage - Full Plate Thursday. Come join us.

Cedar Plank Trout
2 servings
print recipe

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.