Cedar Plank Trout with Charred Tomato Butter
This cedar plank fish recipe is super easy to make and is a great healthy lunch or dinner option for seafood lovers! I used trout for this recipe and topped it off with an amazing tomato butter.
Cedar planks are a great way to add a smoky flavor to your food but it also serves as a great non-stick cooking tool.
Cedar Plank Fish Cooking Tips:
You can find cedar plank at a home ware store or near the seafood department of your local grocery store. Soak cedar plank 2 hours before using. I place a can of vegetables on top to keep the plank submerged.
Click this link to get more information on the different methods for grilling.
When I buy my trout, they come butterflied, meaning two filets.
The charred tomatoes will release their juices, drain off access juices before mixing with butter.
Can you make ahead?
Fridge: Cedar Plank Trout: Fish can be made a day in advance. After fish cools off, place in an airtight container in the fridge for 7 days max.
Charred Tomato Butter: Butter can be made a day or two in advance. After butter cools off, place in an airtight container in the fridge for 7 days max.
Reheating: Cedar Plank Trout: Pop in a 350-degree oven for 10-15 minutes.
Charred Tomato Butter: Remove butter from the fridge 5 minutes before using. Place butter over hot fish.
You can use any fish you like for this recipe. This recipe is for 8 filets total.
For health purposes, I use avocado oil or olive oil. Use whatever oil you have at home.
You can use 2 Roma tomatoes in for the 2 lbs. of cherry tomatoes.
You can use Italian parsley, if you cannot find chives.
what to serve with Cedar Plank Fish?
Made this recipe? Take a picture and tag me on Instagram (@kennethtemple_) or Facebook (@ChefKennethTemple)!