By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
368 cal · 40 min
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.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
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.
Comments
Fresh trout and avocado are widely available at Charlotte chains—Harris Teeter and Food Lion stock both regularly—and sesame oil is a standard pantry item at Walmart and ALDI. The real cost driver is the trout itself, typically $12–16 per pound, which pushes the dish to roughly $8–10 per serving before sides. The stated 40 minutes is honest for soaking the plank and cooking, though you'll need 10 minutes of hands-on prep for the guacamole and fish seasoning. This is a special-occasion weeknight meal rather than a budget rotation: impressive enough for guests, but the fish cost and fresh-ingredient window (avocados peak and fade fast) mean it's not a repeat-every-week play. It reheats poorly, so plan to finish it the same night.
Sign in or create a free account to add your review.
