Blue Valley Aquaculture
812 South Maltby Ave.
PO Box 220
Sutton, NE 68979

Phone: (402) 773-5617
Fax: (402) 773-5667

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Cedar Plank Trout

Ingredients:

  • 1 Untreated Cedar Plank, soaked in cool tap water for 1 2 hours before start time.
  • 2 Natural or Ruby Red Trout Fillets
  • 1/2 Cup Grated Horseradish Root (or healthy portion of a jar of horseradish)
  • 1 Tablespoon Chopped Lemon Zest
  • 1 Tablespoon Chopped Orange Zest
  • 1 Tablespoon Chopped Cilantro
  • 1 Teaspoon Cajun Seasoning
  • Salt and Pepper
  • 2 Tablespoons Soy Sauce
  • 1 Teaspoon Toasted Sesame Oil
  • 2 Tablespoons Orange Juice
  • 2 Tablespoons Lemon Juice
  • 1 Tablespoon Chopped Green Onion

Preparations:

  • Pre-heat grill until hot. Combine horseradish, zests and cilantro; mix well and season with salt and pepper. Season trout with Cajun spice. Transfer fish to pre-soaked plank and top with horseradish mixture. Place plank on the grill over indirect heat and cover immediately. Check for doneness after 6 minutes; do not overcook.
  • Whisk together remaining ingredients. Carefully remove fish from the plank with spatula and pour sauce over the trout.

Adapted from: Outdoor Gourmet

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