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    Peak to Plate » All Wild Game » Fish

    Cedar Plank Trout with Brown Butter Sauce

    Published: Aug 3, 2020 · Modified: Apr 5, 2022 by Annie Weisz · This post may contain affiliate links.

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    When it comes to delicate fish like trout, I think simpler flavors are best. This recipe uses classic fish accompaniments like butter, lemon, white wine, and garlic with a light smoky flavor from the cedar plank. While this recipe was made with small brown trout, it would certainly work with a variety of fish.

    cedar plank trout with asparagus on platter

    I like to use cedar planks for various meals so it's nice to always have some on hand. I buy this 12-pack from Amazon so I never run out.

    The trout I used for this recipe were caught on the Shoshone River in my parents' backyard. I caught my first fish on this river after my husband got me into fly fishing so it is always special to come back to it. It doesn't hurt that the river is just a few steps out the back door and the view is gorgeous.

    view of the Shoshone river
    View of the Shoshone River from the lookout deck
    Brown Trout with Fly Rod
    Brown Trout in hands

    Trout is so delicate that it's difficult to produce a full filet after it's been cooked. If you remove the spine, most of the bones come with it. Then you can separate the flesh from the skin. You don't end up with a pretty piece of fish to eat but you do get some tender, flaky deliciousness so it's OK if it doesn't look great.

    Brown Trout with Lemon
    Cedar Plank Brown Trout
    Cedar Plank Brown Trout
    Cedar Plank Trout Bones
    cedar plank trout with asparagus on platter
    trout on marble plate with lemon slices and herbs.

    Cedar Plank Trout with Brown Butter Sauce

    Annie Weisz
    Fish on a cedar plank is a classic dish. Stuffed with lemon, garlic, and butter, this trout is tender and delicious!
    5 from 2 votes
    Print Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Total Time 35 minutes mins
    Course Main Course
    Cuisine American
    Servings 2
    Calories 461 kcal
    Prevent your screen from going dark

    Equipment

    • 2 cedar planks

    Ingredients
      

    Fish

    • 2 small trout, gutted and cleaned
    • 1 lemon, thinly sliced
    • 2 garlic cloves, thinly sliced
    • 1 tablespoon butter, cut into ⅛" cubes
    • salt and pepper, to taste

    Sauce

    • 2 tablespoon salted butter
    • ¼ cup white wine
    • 1 lemon, juiced
    • 1 tablespoon parsley, finely chopped
    • salt and pepper, to taste

    Instructions
     

    Fish

    • Soak cedar planks in water for 2 hours before cooking.
    • Preheat grill to 450°F.
    • Season fish inside and out with salt and pepper. Stuff lemon slices, garlic slices, and butter cubes inside each fish. You may have to cut the lemon slices in half depending on the size of your fish.
    • Place prepared fish on cedar planks and grill for 25 minutes or until the internal temperature reaches 145°F. Time can vary widely depending on the size of your fish.
    • The fish will be very flaky and tender so don't expect to serve a uniform filet. Remove the lemon slices and garlic. Find the backbone on the head end of the fish and carefully pull it out so most of the bones come with it. Then you can remove the flesh from the skin. There will probably still be some bones remaining in the flesh so be careful when you eat it.

    Sauce

    • While fish is cooking, add butter to small pan and heat over low heat until it becomes bubbly and light brown. It should also produce a nutty smell.
    • Once butter is browned, carefully pour in white wine a little at a time. If you add it too quickly, the butter will splatter. Add in salt and pepper. Heat over medium-low heat until sauce has reduced by half. Remove from heat and add in lemon juice and parsley. Drizzle sauce over fish after skin and bones have been removed.

    Nutrition

    Serving: 1servingCalories: 461kcalCarbohydrates: 6gProtein: 47gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 179mgSodium: 805mgPotassium: 1203mgFiber: 2gSugar: 2gVitamin A: 846IUVitamin C: 37mgCalcium: 177mgIron: 2mg
    Nutrition Information Disclosure
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    Hi, I'm Annie! I'm a wife, mom of 2 boys, Registered Dietitian, Wyoming native, lover of all things food, and the creator of Peak to Plate. I believe that preparing delicious meals and enjoying them mindfully is the best way to pay respect to animals harvested for our consumption. I hope to inspire you to take your cooking skills to new creative heights.

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