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 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?
The best part about this recipe is that it’s so easy to make, and you can customize it with your favorite seafood. I used trout for this recipe, but you could easily use salmon, cod, or another white fish. If you want to add a little bit of extra flavor, top the fish off with some delicious tomato butter. I promise you won’t be disappointed! Make the recipe and leave me a 5-star rating.
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Cedar Plank Trout with Charred Tomato Butter
- 4 7 x 12 cedar planks soaked
- 4 butterflied rainbow trout filets
- 4 tablespoons avocado oil
- 3 tablespoons creole seasoning or seasoning salt
Charred Tomato Butter:
- 2 lbs. vine ripe Campari cherry tomatoes
- 2 tablespoons avocado oil
- 2 sticks unsalted butter room temperature
- 4 garlic cloves chopped fine
- 1 tablespoon chives chopped fine
- 2 teaspoons kosher salt
- 1 teaspoon white pepper
- Preheat the grill to 400 degrees Fahrenheit, once the grill is hot, in a bowl add the tomatoes and avocado oil, gently rub oil on each tomato, try to keep them on the vine. This will make it easier to remove from the grill. Place tomatoes over the fire and cook for 3 minutes or until tomatoes or charred. Transfer to a plate.
- Rub the skin of 1 butterflied trout with 1 tablespoon of avocado oil, season with 1 ½ tablespoons creole seasoning. Place 2 butterflied trout per plank. Then season inside of filets with remaining creole seasoning. Place the planks on the grill, close the lid, and cook for 8 to 10 minutes.
- While fish cooks, cut the tomatoes in half and discard the seeds. In a medium bowl, mix together the butter, garlic, chives, kosher salt, white pepper, and tomatoes. Butter should be chunky.
- Spoon some of the tomato butter over fish, close the grill, cook for 3 minutes. Fish should flake once it’s finished cooking. Serve each butterflied trout with a generous scoop off charred tomato butter, fresh off the grill.