- Prep Time
- 40 mins
- Total Time
- 1 h
- Serves
- Serves 8
Ingredients
- 2
- Maple Grilling Planks, soaked in water 4 hours
- 0
- 2
- whole rainbow trout, cleaned, filleted and pin bones out
- 0
- 1
- lime zest and fresh lime juice
- 15
- 1
- garlic
- 4
- 1
- coarse salt
- 5
- 1/2
- ground coriander
- 3
- 1
- black sesame seeds
- 5
- 1
- pepper corns
- 5
- 1
- ground cumin
- 5
- 1
- Extra Virgin Olive Oil
- 5
- 1
- Hot sauce
- 5
Directions
Step 1
Using a mortar and pestle or spice grinder; bash together the lime zest, garlic, salt, coriander seeds, pepper corns, and cumin. Mix in the olive oil, hot sauce and a squeeze of lime juice. Set the prepared trout fillets on a plate or platter, rub the lime/spice paste all over the trout, cover and refrigerate for 20 minutes.
Step 2
Meanwhile, pre-heat your grill at medium heat with the lid closed. Once hot, set the soaked planks on the grill and wait for smoke. Once the planks are smoking, lightly brush them with a touch of oil, to prevent the trout from sticking, and gently lay 2 trout fillets side by side on each plank. Close the lid, turn the heat down to medium low and cook for 10-12 minutes, until the trout is just barley cooked through.
Step 3
Remove the planks from the grill and set them on a cookie tray with a touch of water to extinguish and coals/ember on the bottom of the plank.
Step 4
Carefully serve the cooked trout on plates with your favourite side dish and/or salad.
Tip
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Calories:
- 100
- Fat:
- 4 g
- Saturated Fat:
- 1 g
- Carbs:
- 1 g
- Cholesterol:
- 1 mg
- Protein:
- 14 g
- Sodium:
- 160 mg
- Potassium:
- 280
