Foodie Blogroll

Tuesday, November 1, 2011

Cedar Plank Baked Rainbow Trout

I have had these cedar plank and have been wanting to try using them with salmon for sometime now. They were tucked away somewhere and still wrapped in the plastic wrapper when Wade found them for me. They have a Florida "Gator" carved in the other side...I must of picked them up on clearance after football season.

I ran across these beautiful fresh rainbow trout, and bought some because they looked so good and they just came in. "This would work great for the cedar planks" I said to myself! So when I got home I search for the planks...I looked with my grilling supplies, then in the bin where I keep my cooking twine (I still have a lot of cooking twine if anyone needs any). I found some cookie presses that I will finally use this year (let's hope). I looked in my laundry room (which is where my pantry is). Then My husband finally found them in the garage of all places. He said he didn't know what they were but knew he should keep them because they were wrapped and the Gator symbol was on it! So here we was very easy and I will try it again soon with some salmon.

It really doesn't need any recipe it is very simple, but you do have to plan a little bit ahead to soak the cedar planks for an hour or two. The fish was already cleaned, and ready to go. I made one with fresh rosemary and lemon and the other with fresh sage and lime...that what I had in my garden.

First rinse the fish...or I should say soak the cedar planks first....after the fish are rinsed, rub with a little vegetable oil and season with salt and pepper. Sprinkle a little garlic powder, onion powder, you can use any herbs you like maybe dill, or herbes de provence, then some Old Bay Seasoning or you can use chili powder. I used chipotle chili powder to keep with the smoky flavor going on here. Then like I said I then laid some rosemary on one and fresh sage leaves on the other. Place some lemon slices over the rosemary and lime slices over the sage leaves.

In a hot oven 375 - 400 degree F, place the fish on the planks and then in the can put a pan or foil under it to catch any drippings. Bake for 15-20 minutes until the fish is done.

The trout held up to the seasoning well I really like the flavor, and it was nice and moist.

I had the one with sage, but I was able to get a taste of the one with rosemary. They were both excellent!