Maple-Planked Brook Trout

By Stefano Coppola
August 4, 2009
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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

Serves: 2

  • 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
  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.

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