Maple-Planked Brook Trout

Name: Maple-Planked Brook Trout
Ingredients: 1 tablespoon Vermont Maple Sugar (can sub. 1/2 Tbsp brown sugar); 1 tablespoon Kosher or Sea salt; 1 teaspoon black pepper; 1/4 teaspoon cinnamon; 1 pinch ground allspice; 1 pinch ground nutmeg; 1/2 tablespoon fresh thyme leaves; 2 Brook Trout fillets; 2 bottles Hard Cider, if grilling; 1 grilling plank, preferably Maple, large enough to hold both fillets

10 ingredients

3 steps

Ingredients

1 tablespoon Vermont Maple Sugar (can sub. 1/2 Tbsp brown sugar)
1 tablespoon Kosher or Sea salt
1 teaspoon black pepper
1/4 teaspoon cinnamon
1 pinch ground allspice
1 pinch ground nutmeg
1/2 tablespoon fresh thyme leaves
2 Brook Trout fillets
2 bottles Hard Cider, if grilling
1 grilling plank, preferably Maple, large enough to hold both fillets

Directions

1

Mix together first 7 ingredients to make a dry rub for the trout. Apply a dusting of the rub and refrigerate fish, uncovered, until ready to cook; preferably 1 -2 hours.
2

If Grilling: The night before, soak plank in cider. Preheat grill to med. Place soaked plank on grill and close until plank begins crackle & smoke (3-4 minutes). Apply coarse sea salt to, or lightly brush plank with canola oil. Place trout on plank, flesh side up, and close lid. Cook for 8-10 minutes for medium doneness.
3

If Baking: Brush plank with olive oil, place in oven and pre-heat to 350 degrees. Place trout on plank and cook for 12-15 minutes for medium doneness.