Garlic and Herb Crusted Steelhead Trout Cooked on Cedar Planks

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Another delicious meal cooked on our Big Green Egg…

Garlic and herb crusted steelhead trout cooked on cedar planks is a favorite of ours.

My marinade is very simple: juice of half a lemon, olive oil, sea salt, cracked pepper, rosemary ground in a molcajete, and   zest from one small lemon.

The potatoes: squared new potatoes with rosemary, onion and garlic. I cook the potatoes with olive oil in a cast iron skillet (I only use cast iron from Lodge) on the Big Green Egg.

Vanessa made a side salad and poured us some Chardonnay.

Simple, easy, light…and good!

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Category: Lifestyle
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One thought on “Garlic and Herb Crusted Steelhead Trout Cooked on Cedar Planks”

  1. Thanks for your recipe for the garlic and herb crusted steelhead trout. It is a simple recipe yes, but could you please give a little more detail so I can actually try this on my Big Green egg?
    Egg Temperature
    Indirect or direct
    approx. cooking time
    how long do you soak your planks
    Ever try alder or maple planks ?

    I guess a more complete recipe for the process would really make it “simple”

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