Planked Trout with Cayenne and Herbs

In Seafood by Dave DeWittLeave a Comment

This is a fun 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.

cayenne plank trout
Planked Trout with Cayenne and Herbs
Print Recipe
Heat Scale: Mild to medium
Servings
4 servings
Servings
4 servings
cayenne plank trout
Planked Trout with Cayenne and Herbs
Print Recipe
Heat Scale: Mild to medium
Servings
4 servings
Servings
4 servings
Instructions
  1. Choose two thick, non-resinous planks—no pine. Soak the planks in water for at least 1 hour.
  2. 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.
  3. 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.
  4. To serve, remove the nails.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.

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