Recipe

Cedar Plank Trout

Ingredients

2 untreated cedar shingles, about 5 1/2 X 10 inches each
1 teaspoon vegetable oil
2 trout fillets (8 to 10 ounces each)
1 teaspoon Rustic Rub
1/2 cup peeled and grated fresh horseradish root or drained bottled white horseradish
2 teaspoons grated orange zest
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/4 teaspoon cayenne
2 teaspoon sugar

Prepare a grill and light the fire. Rub the side of each shingle with 1/2 teaspoon oil.
Season the fish on both sides with the rub. Place a fillet on each oiled shingle. Combine the horseradish, orange zest, lemon zest, salt, cayenne, and sugar in a small bowl. Divide the mixture into 2 equal portions and place on top of the fish.
Place the shingles in the center of a hot barbecue grill. Close the lid and cook for about 10 minutes, or until the fish flakes easily with a fork. Remove the shingles from the grill using a long-handled spatula. If the shingles catch fire, sprinkle with a little water.
Put the shingles in the center of large platters to serve.