Cedar Plank Trout with Ginger Guacamole
Recipe GLPR1f958400d16798
Wild trout fillets cooked on soaked cedar planks over medium-high heat, brushed with toasted sesame oil and seasoned simply with sea salt and black pepper. Served with a creamy ginger guacamole made from fresh avocados, lime, and warm spices. This elegant Nordic-inspired main delivers delicate, flaky fish with a subtle smokiness from the cedar, paired with a zesty, ginger-forward avocado spread.
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Ingredients
2 cedar planks, soaked in water for at least 2 hours
1 lb wild trout fillets, skin on, cut into 4 portions
1½ teaspoons toasted sesame oil
sea salt
freshly cracked black pepper
3 ripe avocados
3 tablespoons fresh lime juice
1 tablespoon fresh ginger, minced
2 tablespoons fresh cilantro, chopped
1 garlic clove, minced
Directions
Prepare your grill by setting one half to medium-high heat and leaving the other side unlit, creating a two-zone cooking area.
Remove the cedar planks from the soaking water and drain them thoroughly.
Place the trout fillets skin-side down on the cedar planks, spacing them evenly.
Brush the fish lightly with toasted sesame oil, then season generously with sea salt and freshly cracked black pepper.
Set the cedar planks with the trout on the cool side of the grill (opposite the heat source). Cover the grill and cook for 20–25 minutes until the trout flakes easily when tested with a fork and reaches an internal temperature of 145°F. The fish should be opaque and tender.
While the trout cooks, prepare the ginger guacamole: halve the avocados, remove the pits, and scoop the flesh into a food processor.
Add the fresh lime juice, minced ginger, chopped cilantro, and minced garlic to the food processor with the avocados.
Blend until the guacamole reaches your desired consistency—smooth and creamy or with a few small chunks, as you prefer. Taste and adjust seasoning with additional sea salt or lime juice if needed.
Transfer the cooked trout on the cedar planks to a serving platter. Serve each portion of fish alongside a generous dollop of the ginger guacamole.
