Recipe for Cedar Planked Trout With Maple Mustard Glaze
Recipe for Cedar Planked Trout With Maple Mustard Glaze
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Method
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2 x ¾ lb.
Trout fillets
1/4 cup
maple syrup
2 tbsp.
grainy Dijon mustard
1/2 tsp.
salt
1/4 tsp.
pepper
1/4 cup
White Wine
1
orange, sliced in half
- 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.
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