This is a fun trout recipe for the summer and one that actually requires a wood or charcoal fire because it’s almost impossible with a gas fire. Just remember to remove the nails before serving.
Planked Trout with Cayenne and Herbs Ingredients
- 2 large trout fillets or half trouts with skin, boned
- Olive oil
- 1 teaspoon cracked black pepper
- 1 teaspoon cayenne powder
- 1/2 teaspoon salt
- 1 teaspoon each fresh herbs such as rosemary, marjoram, and thyme)
- Choose two thick, non-resinous planks—no pine. Soak the planks in water for at least 1 hour.
- Build fire of wood or charcoal in front of a rock or sand pile to reflect heat towards the fish. Let it burn down to hot coals. Pile the coals in front of the rock, or move them to one side of the kettle grill.
- Mix together the pepper, cay-enne, salt, and herbs in a bowl. Center the fillets on the planks, skin side down. Drive a few nails part way into each fillet to hold it in place. Brush with oil and then sprinkle with the cayenne and herb mixture. Cover the ends of boards with foil to catch drippings and to keep boards clean. Stand the planked fish at an angle in front of fire, tail end down. Rotate the plank to provide even cooking. Cook until fish flakes in thickest part, about 20 minutes.
- To serve, remove the nails.
The following two tabs change content below.
Grilling & BBQ Editor | Mike holds a “Doctorate of Barbeque Philosophy” (Ph.B.) degree from the Kansas City Barbeque Society. His book Mastering Barbecue has been called the “go-to” book for BBQ knowledge.