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Planked Trout with Cayenne and Herbs
Monday, 26 May 2008
Description
This is a fun recipe for the summer and one that actually requires a wood or charcoal fire because it's almost impossible with a gas fire. Just remember to remove the nails before serving.
Ingredients
At a glance
Cuisine
American
Ingredient
Seafood
Cooking Method
Grill
Heat Level
3
Chile
Cayenne
Meal/Course
Dinner
Main Course
Serves
4
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2 large trout fillets or half trouts with skin, boned -
Olive oil -
1 teaspoon cracked black pepper -
1 teaspoon cayenne powder -
1/2 teaspoon salt -
1 teaspoon each fresh herbs such as rosemary, marjoram, and thyme)
Methods/steps
Choose two thick, non-resinous planks—no pine. Soak the planks in water for at least 1 hour. Build fire of wood or charcoal in front of a rock or sand pile to reflect heat towards the fish. Let it burn down to hot coals. Pile the coals in front of the rock, or move them to one side of the kettle grill. Mix together the pepper, cay-enne, salt, and herbs in a bowl. Center the fillets on the planks, skin side down. Drive a few nails part way into each fillet to hold it in place. Brush with oil and then sprinkle with the cayenne and herb mixture. Cover the ends of boards with foil to catch drippings and to keep boards clean. Stand the planked fish at an angle in front of fire, tail end down. Rotate the plank to provide even cooking. Cook until fish flakes in thickest part, about 20 minutes. To serve, remove the nails.
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Featured Rapid Recipe
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Created by Marley84
Brazil, the largest country in South America, was colonized by the Portuguese hence the spelling empadinhas or empadas. This Bahian-style empada filling can also be made with scallops or for a variation, used in puff pastry.
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