Cedar Plank Trout and Ginger Guacamole

Fatty trout soaks up delicious flavors from the cedar plank and smokiness from the grill. Guacamole spiked with Asian flavors from ginger, lime, mint and cilantro adds a burst of fresh flavor and creaminess. And I’m pretty proud of the lemon glazed roasted radishes with pea shoots I came up with on a whim.

The omega-3’s packed in this dish is a good mood food! There’s probably no nutrient more intensely studied for it’s role in brain health than omega 3 fats. If I had to name a number one food for mood, without a doubt it would be omega 3 rich fatty fish, like wild trout.

Since WWII, the rate of depression has increased 20-fold. Hmm, isn’t that about the time real foods took a back seat to margarine, Swanson frozen meals, and cheez whiz. Coincidence? I think not. When processed foods went mainstream, intake of omega-3 fat declined dramatically.

Omega-3’s in fatty fish affects the brain in many ways. All cell membranes are made of fat, but the only polyunsaturated fats the cell membranes in the brain can use are DHA (a type of omega 3) and arachadonic acid. The DHA fats create a more fluid cell membrane, improving brain functioning. Omega 3 fats also reduce inflammation in the brain and increase brain volume.

While I love salmon, the go-to choice for omega-3 fats, I actually prefer trout, which is semi-local (North Carolina) to us. The taste is pretty similar to salmon, so feel free to swap out wild Alaskan salmon if that’s easier to find. If you want to keep things local, my gulf coast friends could easily use shrimp!

Cedar Plank Trout and Ginger Guacamole

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• Author: Rachael Hartley
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

Take a salmon break and try out cedar plank trout for a fresh-tasting summer meal served with a zesty guacamole.

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Ingredients

Scale 1x2x3x

• 2 cedar planks, soaked in water at least 2 hours
• 1 lb (450 g) wild trout fillets, cut into 4 pieces
• 1-2 tsp (5-10 ml) toasted sesame oil
• Sea salt and freshly cracked black pepper

Asian Ginger Guacamole:

• 2 ripe avocados, pitted
• 1 tbsp (15 ml) fresh ginger, finely grated
• Juice of 1 lime
• 2 tbsp (30 ml) fresh cilantro, chopped
• 2 tbsp (30 ml) fresh mint, chopped
• 1 tsp (5 ml) toasted sesame oil
• 1/2 tsp soy sauce or tamari
• Sea salt, to taste

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Instructions

1. Set half the grill to medium-high heat.
2. Drain the cedar planks and arrange the trout fillets skin-side down on top. Brush with sesame oil and season with salt and pepper. Place on the grill on the opposite side of the heat source, cover, and cook 20–25 minutes until the fish flakes easily with a fork. Remove and set aside.
3. Make the guacamole: place all guacamole ingredients in a food processor and blend until pureed and well combined. Taste and season with more salt or lime juice as needed.
4. Serve the trout with a generous dollop of the ginger guacamole alongside.

Notes

• Wild salmon or even shrimp can be substituted for the trout with the same cook time as a guide — shrimp will cook much faster.
• The guacamole can be made up to an hour ahead; press plastic wrap directly onto the surface to prevent browning.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Cuisine: Asian Fusion

Nutrition

• Serving Size: 1 serving
• Calories: 370

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