Maple-Planked Brook Trout
Ingredients
- 1 tablespoon Vermont Maple Sugar (can sub. 1/2 Tbsp brown sugar) ⓘ
- 1 tablespoon Kosher or Sea salt ⓘ
- 1 teaspoon black pepper ⓘ
- 1/4 teaspoon cinnamon ⓘ
- 1 pinch ground allspice ⓘ
- 1 pinch ground nutmeg ⓘ
- 1/2 tablespoon fresh thyme leaves ⓘ
- 2 Brook Trout fillets ⓘ
- 2 bottles Hard Cider, if grilling ⓘ
- 1 grilling plank, preferably Maple, large enough to hold both fillets
Instructions
- Mix together first 7 ingredients to make a dry rub for the trout. Apply a dusting of the rub and refrigerate fish, uncovered, until ready to cook; preferably 1 -2 hours.
- If Grilling: The night before, soak plank in cider. Preheat grill to med. Place soaked plank on grill and close until plank begins crackle & smoke (3-4 minutes). Apply coarse sea salt to, or lightly brush plank with canola oil. Place trout on plank, flesh side up, and close lid. Cook for 8-10 minutes for medium doneness.
- If Baking: Brush plank with olive oil, place in oven and pre-heat to 350 degrees. Place trout on plank and cook for 12-15 minutes for medium doneness.
Nutrition & Diet Analysis (per serving)
530
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).