Grilled whole trout on a cedar plank with pineapple skewers, on a brown placemat.

Cedar Plank Clear Springs® Rainbow Trout with Cilantro-Lime Marinated Pineapple

Name: Cedar Plank Clear Springs® Rainbow Trout with Cilantro-Lime Marinated Pineapple Recipe
Prep time: 4 h
Cook time: 20 min
Yield: 4 Servings
Cuisine: Fish & Seafood
Ingredients: For the Marinated Pineapple:; 1 Fresh Pineapple, peeled, cored and cut into 1-1/2 inch chunks; 2 tbsp Chopped Cilantro; 2 tbsp Chopped Scallions; 2 Garlic Cloves, minced; 2 tbsp Olive Oil; 1 tbsp White Wine Vinegar; 4 dashes Hot Sauce, optional; 1 Lime Zest; 1/3 cup Lime Juice; For the Dry Rub:; 1 tsp Cumin; 2 tbsp Smoked Paprika; 1 tsp Onion Powder; 1 tsp Dried Lemon Zest; 4 (10-12 oz) Clear Springs® Dressed Rainbow Trout; 1/4 cup Olive Oil; Sea Salt, to taste; Additional Items:; 2 Cedar Planks; Resealable Plastic Storage Bag; Large Bowl; Paper Towels; Grilled Vegetables; Cilantro Rice; Toasted Coconut

Recipe and Photo Courtesy of Clear Spring Foods Inc.

Makes: 4 servings
Prep Time: 2 - 4 hours
Cook Time: 15 - 20 minutes

Ingredients:

Marinated Pineapple:

Fresh Pineapple, peeled, cored and cut into 1-1/2 inch chunks
Chopped Cilantro
Chopped Scallions
Garlic Cloves, minced
Olive Oil
White Wine Vinegar
Hot Sauce, optional
Lime Zest
Lime Juice

Dry Rub:

Cumin
Smoked Paprika
Onion Powder
Dried Lemon Zest
Clear Springs® Dressed Rainbow Trout
Olive Oil
Sea Salt, to taste

Additional Items:

• 2 Cedar Planks
• Resealable Plastic Storage Bag
• Large Bowl
• Paper Towels
• Grilled Vegetables
• Cilantro Rice
• Toasted Coconut

Directions:

Note: Cedar planks need to soak and pineapple needs to marinate for a minimum of two hours. Be sure to complete these tasks before preparing the Clear Springs® Rainbow Trout.

Submerge two cedar planks in water to soak for a minimum of two hours.
Next, place cut pineapple in a large sealable bag or plastic container with tight fitting lid.
Mix all the marinade ingredients (cilantro, scallion, garlic, olive oil, white wine vinegar, hot sauce, lime zest and juice) together and pour over pineapple.
Marinate for 2-4 hours and thread onto skewers. Set aside while preparing the rainbow trout.
Make the trout dry rub by combining the cumin, smoked paprika, onion powder and dried lemon zest.
Pre-heat a gas grill to 400°F or heat charcoal briquettes until white-hot.
Rinse whole rainbow trout and pat flesh dry with paper towels. Brush inside and out with olive oil and sprinkle with salt to taste.
Evenly sprinkle the dry rub on the inside and the outside of the trout.
Place trout on the cedar planks (soaked for a minimum of 2 hours), and place the planks over indirect heat.
Grill trout for 15 to 20 minutes or until internal temperature reaches 145°F.
In the last two minutes of cooking, grill the skewered pineapple chunks, turning once until caramelized.
Serve with grilled vegetables or cilantro rice. Garnish with toasted coconut if desired.