Photo: Plank Grilled Whole Trout Recipe
Ingredients
- 2 (1 to 2 pound) whole trout, cleaned and gutted with heads, tails and fins removed
- 1 tablespoon olive oil
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- Special equipment: 2 untreated cedar or alder planks, 3/4-inch thick and 12 to 15 inches long
Directions
Place the planks into cool water and allow to soak for at least 2 hours and up to overnight.
Preheat the grill to 375 to 400 degrees F.
Brush the trout, inside and out with olive oil. Season inside and out with salt and pepper. Place the trout onto the planks belly down and open. Place the planks over indirect heat and grill until the fish reaches an internal temperature of 120 degrees F on an instant-read thermometer, approximately 15 to 20 minutes. Remove from the grill and allow to sit for 5 to 10 minutes before serving as is or deboning and serving.
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By tkmastr_13114564
Dallas, 73
on August 30, 2010
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Alton is so precise in his presentations during his shows. But how can he be so blind to the fact that he purposely shows an intact blood line beneath the spine of the trout before cooking. Not only is it visually non-appetizing but would greatly affect the taste of the fish. Alton, are you merely an acting pawn for this show or are you what you portray. An educated chef? I know this is an earlier show, But give me a break. Good Eats? I don't think so.
By mkdasher_13029148
Livermore, Ca
on July 27, 2010
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Went stream fishing and caught some tout. Came home and looked up this recipe, soaked the cedar planks and fired up the grill. Followed directions exactly and OMG! The grilling was so perfect that the skin rolled right off and the back bones along with all the fine bones came right out of the meat. And what a taste The best trout I ever ate..
Then My wife got an idea, Scramble up some eggs with salt, pepper,onion power and bacon bites and mix the trout in and walla another O.M.G. It was truly the best scramble I've ever had. The eggs with bacon I think really enhanced the trout.
Thank You,
Alton
Another great one, With a kick
By marslair_6801906
Borger, TX
on June 17, 2008
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First, let me say, I just love Alton's shows and his recipes.
His trout presentation was nearly perfect, with one MAJOR exception...
that dark black vein of yuk near the fish's spine?
That must be scraped-out using your thumb, under cold running water.
If you don't, it will impart a nasty flavor to your trout.
I have fished the Sierra Nevada for many years, caught and cooked thousands of trout -
every true Trout Fisherman knows this!
Also, leave the heads on -
Trout with white flesh are "newbies" from the farm, and may taste a bit like dog-food pellets.
Once they have been in a lake for one season or more, eating the natural forage, their flesh turns pink-ish, and is much more tasty.
Try making a trout-salad sandwich, the same way you would make tuna-salad sandwich... excellent!
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