Skip to Content
A message to our customers on COVID-19 Read More About Sobeys COVID Response
Prep Time
40 mins
Total Time
1 h
Serves
Serves 8

Ingredients

2
Maple Grilling Planks, soaked in water 4 hours
0
2
whole rainbow trout, cleaned, filleted and pin bones out
0
1
lime zest and fresh lime juice
15
1
garlic
4
1
coarse salt
5
1/2
ground coriander
3
1
black sesame seeds
5
1
pepper corns
5
1
ground cumin
5
1
Extra Virgin Olive Oil
5
1
Hot sauce
5

Method

Step 1
Using a mortar and pestle or spice grinder; bash together the lime zest, garlic, salt, coriander seeds, pepper corns, and cumin. Mix in the olive oil, hot sauce and a squeeze of lime juice. Set the prepared trout fillets on a plate or platter, rub the lime/spice paste all over the trout, cover and refrigerate for 20 minutes.
Step 2
Meanwhile, pre-heat your grill at medium heat with the lid closed. Once hot, set the soaked planks on the grill and wait for smoke. Once the planks are smoking, lightly brush them with a touch of oil, to prevent the trout from sticking, and gently lay 2 trout fillets side by side on each plank. Close the lid, turn the heat down to medium low and cook for 10-12 minutes, until the trout is just barley cooked through.
Step 3
Remove the planks from the grill and set them on a cookie tray with a touch of water to extinguish and coals/ember on the bottom of the plank.
Step 4
Carefully serve the cooked trout on plates with your favourite side dish and/or salad.

Nutritional Facts Per Serving

Calories:
100
Fat:
4 g
Saturated Fat:
1 g
Carbs:
1 g
Cholesterol:
1 mg
Protein:
14 g
Sodium:
160 mg
Potassium:
280