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    Home » Recipes » Main Dishes

    August 27, 2020

    Cedar Plank Fish

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    Jump to Recipe Print Recipe

    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.

    Jump to Recipe Print Recipe

    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 Fish2

    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.

    Cedar Plank Fish1

    Recipe Video:

    Substitution Options:

    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?

    • Collard Green Coleslaw
    • Arugula and Pomegranate Salad
    • Buttered Mash Sweet Potatoes

    Meal Ideas:

    • Salmon Piccata
    • Fried Snapper with Green Olive Vinaigrette
    • Muddy Mississippi River 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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    To pin this recipe and save it for later, you can use the Pin button on the recipe card, the sharing buttons above or below this post, or any of the photos above. 

    Tag me @kennethtemple_ and use #LezEat on Instagram to share your remakes with me, and don't forget to leave a star rating and comment below. 

    Recipe:

    📖 Recipe

    Cedar Plank Fish

    Cedar Plank Trout with Charred Tomato Butter

    Kenneth Temple
    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. This fish recipe is super easy to make and is a great healthy lunch or dinner option for seafood lovers!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Plank Soak 2 hours hrs
    Total Time 2 hours hrs 25 minutes mins
    Course Main Course
    Cuisine American
    Servings 4 persons
    Calories 249 kcal

    Ingredients
      

    Trout:

    • 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

    Instructions
     

    • 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.

    Nutrition

    Calories: 249kcalCarbohydrates: 13gProtein: 3gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.02gCholesterol: 2mgSodium: 1190mgPotassium: 590mgFiber: 3gSugar: 6gVitamin A: 2715IUVitamin C: 56mgCalcium: 39mgIron: 2mg
    Keyword cedar plank fish, grilled fish seafood, grilled seafood, grilled seafood recipe, grilled trout recipe, seafood
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    Chef KENNETH Temple

    Let's Eat! I'm Kenneth!

    I am a "Food Networks Chopped Champion" from New Orleans, Louisiana, and I love cooking the best Southern Creole classics from scratch.

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