Description
Take a salmon break and try out cedar plank trout for a fresh-tasting summer meal served with a zesty guacamole.
Ingredients
Scale
- 2 cedar planks, soaked in water at least 2 hours
- 1 lb wild trout fillets, cut into 4 pieces
- 1-2 teaspoons toasted sesame oil
- Sea salt and freshly cracked black pepper
Asian Ginger Guacamole:
- 2 ripe avocados, pitted
- 1 tablespoon fresh ginger, finely grated
- Juice of 1 lime
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh mint, chopped
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon soy sauce or tamari
- Sea salt, to taste
Instructions
- Set half the grill to medium-high heat.
- 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.
- 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.
- 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.
- Category: Main