Cedar Planked Trout With Maple Mustard Glaze
With this recipe you will get a such a wide mixture of flavors with this cooked trout, and you will not believe how easy it is. Cooking any fish on a cedar plank adds such a nice wood flavoring that anyone and any grill can achieve. Then when you pair it with an easy to make glaze you have an excellent meal.
- 2 x 3/4 lb trout filets
- 1/4 cup maple syrup
- 2 tbsp of grainy dijon mustard
- 1/2 tsp of salt
- 1/4 tsp of pepper
- 1/4 cup of white wine
- 1 orange, sliced in half
Original Recipe Found Here:
- Soak two Napoleon Cedar Infusion Planks in water for 30 minutes to overnight.
- Preheat the grill to medium-high heat or 425°F and place trout on the planks.
- In a small bowl, mix together maple syrup, Dijon, salt, and pepper. Brush half of the mixture over the trout.
- Place planks on the grill, pour wine into the infusion channels, close the grill's lid and cook for about 15 minutes.
- Baste the fish with remaining glaze using a basting brush, like Napoleon's PRO Silicone Basting Brush, and refill infusion channels with wine as necessary. Close the grill, allowing the fish to cook for an additional 10-15 minutes, until it's opaque and flaky. Let rest 5 minutes.
- Grill orange halves over high heat until charred, and squeeze juice over trout when serving.
Sweet and Smokey Trout
This Cedar Planked Trout With Maple Mustard Glaze recipe is a great meal that is relatively easy to make, and will be loved by friends and family for a great meal.