Cedar Plank Trout with Avocado-Tomato Salsa

  • 4 cedar planks soaked in water for 1 hour
  • 4 whole trout, de-boned
  • 4 tablespoons olive oil
  • Salt and pepper, to taste
  • Salsa:
  • 2 avocados, peeled, and cut in small dice
  • 3 tomatoes, cut in 1/4-inch pieces, seed part removed and cut in small dice
  • 1 medium red onion, cut in small dice
  • 1/2 bunch cilantro, chopped roughly
  • 2 jalapenos, seeded and minced
  • 2 ounces lime juice
  • Salt and pepper, to taste
  • Nail the trout skin side down to the boards. Coat trout with oil and season. Prop up close to the fire and let cook for about 7 to 10 minutes. Check for doneness by looking for the flesh to start to separate.

  • Combine in a bowl and let marinate for 20 minutes.

  • Carefully transfer trout from the boards to a plate and garnish with a heaping mound of salsa. Enjoy!

  • Variations: Drizzle some soy sauce and sesame oil mixed with minced ginger and garlic on prior to cooking. Sprinkle with a barbecue rub spice mix Lemon with chopped garlic and parsley

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