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Author Notes: This is a recipe I submitted to a restaurant I used to work for at my interview. I created it in the early fall, after I had been on a fishing trip and served it with a turnip puree and chevre salad with a maple-bacon vinaigrette. This is one of my favorite styles of food to cook... —Stefano Coppola
- 1 tablespoon Vermont Maple Sugar (can sub. ½ 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
- 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.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Summer Fish Recipe
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
We are in love—with this toast.