Rainbow Trout Roasted on a Cedar Plank

Name: Rainbow Trout Roasted on a Cedar Plank
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp freshly ground black pepper; 60 inches untreated cedar boards; 1 teaspoon herbes de Provence; 12 slices 12 thin lemon slices; 1 kilograms Rainbow trout, cleaned, deboned; 1 Tbsp red chili powder; 2 teaspoons salt

Rainbow Trout Roasted on a Cedar Plank

Rainbow Trout Roasted on a Cedar Plank is a gluten free, dairy free, fodmap friendly, and whole 30 main course. One serving contains 281 calories, 47g of protein, and 8g of fat. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of pepper, rainbow trout, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes around 55 minutes.

Instructions

Prepare and preheat your grill by building a fire on 1 side of the grill.

Equipment you will use

Grill

In a small bowl, mix together the salt, pepper, red chili powder, and herbes de Provence. Open each trout's belly and lightly rub on the chili spice mixture. Next, place 2 lemon slices into each trout's belly and then carefully place each trout onto a cedar plank.

Ingredients you will need

Herbes De Provence

Chili Powder

Cedar Plank

Pepper

Chili Pepper

Lemon

Trout

Salt

Dry Seasoning Rub

Equipment you will use

Bowl

Cook the trout planks in a covered barbecue away from direct heat for 15 minutes. Then, move the planks over the direct heat and cook for an additional 5 to 7 minutes, covered. The cedar planks will begin to smoke, and the trout will begin to turn golden brown. Once the trout is finished cooking, remove the planks from the grill and set aside. Carefully, lift the fish off the plank and serve.

Ingredients you will need

Fish

Equipment you will use

Grill

Equipment

Grill

Bowl

Ingredients

Servings:

1Tbsp

freshly ground black pepper 60inches

untreated cedar boards 1teaspoon

herbes de Provence 12slices

12 thin lemon slices 1kilograms

Rainbow trout, cleaned, deboned 1Tbsp

red chili powder 2teaspoons

salt

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Santi Sortesele Pinot Grigio. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 17 dollars per bottle.