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Plank Grilled Whole Trout
ACTIVE TIME: 30 minutes
TOTAL TIME: 2 hours 30 minutes
Yield: 2 servings
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- 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
Specialized Hardware
2 untreated cedar or alder planks; 3/4-inch thick and 12 to 15 inches long
Digital instant-read thermometer
ACTIVE TIME: 30 minutes
TOTAL TIME: 2 hours 30 minutes
Yield: 2 servings
Procedure
- Place the planks in cool water and allow to soak for at least 2 hours or up to overnight.
- Heat grill to between 375 and 400ºF.
- Brush the trout, inside and out, with olive oil and season 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 120ºF on an instant-read thermometer, 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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