Best 5 Plank Grilled Ginger Herb Trout Recipes

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**Plank-Grilled Ginger-Herb Trout: A Symphony of Flavors**

Embark on a culinary journey to savor the irresistible Plank-Grilled Ginger-Herb Trout, a dish that masterfully blends delicate flavors and textures. This exceptional recipe elevates the humble trout to a gourmet delicacy, showcasing the fish's natural sweetness while infusing it with an aromatic medley of ginger, herbs, and citrus. Grilled to perfection on a cedar plank, the trout absorbs a subtle smokiness that complements its flaky, tender flesh. Accompanying the trout are three tantalizing sauces: a vibrant Chimichurri sauce bursting with fresh herbs, a creamy Avocado-Lime sauce brimming with zesty brightness, and a classic Lemon-Butter sauce that provides a rich, buttery finish. Whether you're a seasoned grill master or a novice cook seeking a culinary adventure, this recipe promises an unforgettable dining experience.

Let's cook with our recipes!

PLANK GRILLED WHOLE TROUT



Plank Grilled Whole Trout image

Provided by Alton Brown

Categories     main-dish

Time 2h30m

Yield 2 servings

Number Of Ingredients 4

2 (1 to 2 pound) whole trout, cleaned and gutted with heads, tails and fins removed
1 tablespoon olive oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper

Steps:

  • Place the planks into cool water and allow to soak for at least 2 hours and up to overnight.
  • Preheat the grill to 375 to 400 degrees F.
  • Brush the trout, inside and out with olive oil. Season inside and out with salt and pepper. Place the trout onto the planks belly down and open. Place the planks over indirect heat and grill until the fish reaches an internal temperature of 120 degrees F on an instant-read thermometer, approximately 15 to 20 minutes. Remove from the grill and allow to sit for 5 to 10 minutes before serving as is or deboning and serving.

WHOLE GRILLED TROUT



Whole Grilled Trout image

Whole trout stuffed with herbs and flavorings, then grilled directly on grates, produces flavorful, flaky, tender fish with tasty crispy skin.

Provided by Trina Cosgrave

Categories     Seafood     Fish

Time 30m

Yield 4

Number Of Ingredients 9

2 whole trout, cleaned
1 tablespoon olive oil, divided
1 pinch coarse sea salt to taste
1 pinch ground black pepper
½ lemon, thinly sliced
½ sweet onion, thinly sliced
1 clove garlic, minced
2 sprigs fresh rosemary
2 sprigs fresh thyme

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Rub each trout generously with olive oil and sprinkle with sea salt; sprinkle inside of cavities with salt and black pepper. Place half the lemon and onion slices into cavity of each trout, along with minced garlic, and place a sprig of rosemary and thyme into cavities.
  • Turn preheated grill down to low and place the trout directly onto the grill; cook until flesh flakes easily and the skins are browned, 6 to 7 minutes per side, flipping once.

Nutrition Facts : Calories 242.1 calories, Carbohydrate 3.8 g, Cholesterol 91.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 31 g, SaturatedFat 2.6 g, Sodium 156.1 mg, Sugar 0.8 g

RAINBOW TROUT ROASTED ON A CEDAR PLANK



Rainbow Trout Roasted on a Cedar Plank image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 6

2 teaspoons salt
1 tablespoon freshly ground black pepper
1 tablespoon red chili powder
1 teaspoon herbes de Provence
6 (8 to 10-ounce) Rainbow trout, cleaned, deboned
12 thin lemon slices

Steps:

  • Prepare and preheat your grill by building a fire on 1 side of the grill.
  • In a small bowl, mix together the salt, pepper, red chili powder, and herbes de Provence. Open each trout's belly and lightly rub on the chili spice mixture. Next, place 2 lemon slices into each trout's belly and then carefully place each trout onto a cedar plank.
  • Cook the trout planks in a covered barbecue away from direct heat for 15 minutes. Then, move the planks over the direct heat and cook for an additional 5 to 7 minutes, covered. The cedar planks will begin to smoke, and the trout will begin to turn golden brown. Once the trout is finished cooking, remove the planks from the grill and set aside. Carefully, lift the fish off the plank and serve.

GRILLED WHOLE TROUT



Grilled Whole Trout image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

4 whole trout (about 1 pound each), cleaned, rinsed and patted dry
Kosher salt and freshly ground black pepper
8 sprigs fresh dill
8 sprigs fresh flat-leaf parsley
8 sprigs fresh tarragon
2 lemons, 1 sliced and 1 halved
Vegetable oil, for brushing

Steps:

  • Preheat a grill to medium-high heat.
  • Season the cavity of each trout with salt and pepper. Add 2 sprigs each of dill, parsley and tarragon along with enough lemon slices to line the cavity of each trout. Tie the trout in several places with kitchen twine so the herbs and lemon slices are secured inside.
  • Rub the grill grates with oil and lightly oil a fish grill basket. Place the fish in the basket and grill on 1 side until lightly charred, 7 to 8 minutes. Flip the basket and continue to cook the fish until lightly charred and the flesh is opaque, 6 to 8 minutes.
  • Meanwhile, add the halved lemon to the grill cut-side down and cook until charred, about 6 minutes. Gently remove the fish from the basket. Cut the strings, transfer to a serving platter and serve with the grilled lemon halves.

GRILLED STEELHEAD TROUT



Grilled Steelhead Trout image

Just came up with this recipe this weekend. It's pretty basic but delicious.

Provided by TanFloridian

Categories     Seafood     Fish

Time 25m

Yield 2

Number Of Ingredients 6

1 lemon, sliced into thin rounds with the ends reserved
3 tablespoons olive oil
1 ½ teaspoons minced garlic
1 ½ teaspoons minced onion
salt and ground black pepper to taste
1 filet steelhead trout

Steps:

  • Lightly oil the grate of your grill. Arrange lemon slices on the grate so they overlap slightly and form a shape slightly larger than your trout fillet.
  • Preheat grill for medium heat to 350 degrees F (175 degrees C).
  • Heat olive oil in a small skillet over medium-high heat.
  • Saute garlic and onion in the hot oil until the garlic browns slightly, 2 to 3 minutes; season with salt and pepper. Squeeze the reserved lemon ends over the garlic mixture.
  • Gently lay the trout fillet onto the lemons with the skin side down. Brush the garlic mixture over the top of the fish.
  • Cook trout on hot grill until the fish flesh flakes easily with a fork, about 10 minutes.

Nutrition Facts : Calories 305.1 calories, Carbohydrate 6.9 g, Cholesterol 44.5 mg, Fat 25.1 g, Fiber 2.7 g, Protein 16.7 g, SaturatedFat 4.2 g, Sodium 107.6 mg, Sugar 0.1 g

Tips:

  • Choose the Right Trout: Select fresh, firm trout fillets or whole trout. If using whole trout, gut and clean them properly.
  • Prepare the Ginger-Herb Marinade: Combine grated ginger, chopped herbs (such as cilantro, parsley, and thyme), olive oil, lemon juice, and seasonings in a bowl. Mix well to create a flavorful marinade.
  • Marinate the Trout: Place the trout fillets or whole trout in the ginger-herb marinade. Ensure the fish is fully coated. Cover and refrigerate for at least 15 minutes or up to 2 hours for deeper flavor.
  • Preheat the Grill: Prepare a grill or grill pan for medium-high heat. If using a charcoal grill, let the coals burn until they are ashed over.
  • Soak the Planks: Soak wooden planks in water for at least 30 minutes before grilling. This prevents the planks from burning and adds moisture to the fish.
  • Place the Trout on the Planks: Remove the trout from the marinade and place it on the soaked wooden planks. Brush any remaining marinade on top of the fish.
  • Grill the Trout: Place the planks with the trout on the preheated grill. Cover the grill and cook for 10-12 minutes for fillets or 15-18 minutes for whole trout. Flip the planks halfway through cooking to ensure even cooking.
  • Check for Doneness: The trout is cooked when it flakes easily with a fork. The internal temperature should reach 145°F (63°C) as measured with a meat thermometer.

Conclusion:

Plank-grilled ginger-herb trout is a delicious and healthy dish that is perfect for any occasion. The ginger-herb marinade infuses the trout with fantastic flavors, while the grilling on wooden planks adds a smoky aroma and keeps the fish moist and tender. This recipe is easy to follow and can be customized with different herbs and spices to suit your taste preferences. Serve the plank-grilled trout with your favorite sides, such as roasted vegetables, grilled lemon wedges, or a refreshing salad.

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