Preheat a charcoal or gas grill over medium heat. Prepare 2 large cedar planks according to package directions.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Use a cedar plank on the grill to give trout a smoky flavor. Then, bring out it's sweet side by making a quick and fresh dill and lemon sauce. YUM.
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. fresh dill, chopped | ||
| 1 tbsp. fresh parsley, chopped | ||
| ½ tsp. lemon zest | ||
| 2 tsp. fresh lemon juice | ||
| ¼ tsp. Hy-Vee stone ground Dijon mustard | ||
| ¼ tsp. Hy-Vee salt | ||
| 2 tbsp. Gustare Vita olive oil | ||
| 2 (6-oz. each) skin-on trout fillets |
Things To Grab
- Charcoal or gas grill
- 2 large cedar planks
- Small bowl
- Whisk
- Paper towels
- Silicone pastry brush
- Meat thermometer
Directions
In a small bowl, combine dill, parsley, lemon zest and juice, Dijon mustard, and salt. Slowly whisk in olive oil.
Pat trout dry with paper towels and place on prepared cedar planks. Using a silicone pastry brush, brush salmon with lemon-dill sauce.
Place cedar planked trout on preheated grill. Grill 8 to 10 minutes or until fish easily flakes with a fork (145 degrees). Remove from heat and serve immediately.
Nutrition facts
Servings
370 Calories per serving
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 100mg
- Sodium: 390mg
- Total Carbohydrates: 1g
- Protein: 35g
Daily Values
0%
Iron 15%
0%
Calcium 6%
0%
Vitamin D 35%
0%
Potassium 15%
Recipe Source:
Hy-Vee Test Kitchen