I love this recipe because the presentation of the whole fish is really beautiful, and it's a fresh, light dish that is perfect for summer barbecuing.
Technique tips: Soak the cedar in cold water before using it. For a crisp skin, sear the fish in clarified butter before tossing it on the cedar plank.
Swap option: Salmon fillet or shrimp
Special equipment: Cedar plank soaked in water.
- 4 fillets golden or brook trout (or 2 whole fish)
- Kosher salt and freshly ground black pepper
- 4 slices bacon
- 2 tablespoons unsalted butter
- 1/4 cup chopped walnuts, pecans or almonds
- 2 tablespoons chopped fresh dill
- 1 tablespoon capers, drained
- 1 squeeze fresh lemon juice
Season the trout with salt and pepper. Sandwich 2 slices of bacon between 2 of the fillets, and the other 2 bacon slices between the remaining fillets. Put the prepared fish on the soaked cedar plank.
Prepare a gas or charcoal grill so that the heating element or coals are medium-hot.
Grill the trout on the plank for 15 to 17 minutes, until the bacon is cooked and the trout is just cooked through. Remove from the grill and transfer from the plank to a warm platter.
In a skillet, melt the butter over medium heat and cook without stirring to give the moisture time to evaporate, about 2 minutes. Continue cooking, stirring, until the butter darkens and smells nutty, 3 to 4 minutes.
Add the nuts, dill, capers and lemon juice to the butter and stir. Brush on or pour the mixture over the fish so that it's shiny and delicious.
Courtesy of So Good by Richard Blais. Copyright © 2017 by Richard Blais and Evan Sung. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.