Cedar-Planked Lake Trout with Wild Rice Pilaf

Fresh lake trout seared on cedar planks with a herbed butter finish, served over a nutty wild rice pilaf infused with local foraged herbs.

Cuisine: American

Category: Quick Meals

Prep: 25 minutes. Cook: 55 minutes.

Serves 4.

Ingredients

• 1 lb lake trout fillets
• 1 cedar planks
• 2 tbsp olive oil
• 2 tbsp fresh dill
• 1 tbsp fresh chives
• 1 tsp lemon zest
• 3 tbsp unsalted butter
• 1 cup wild rice blend
• 2 cups chicken broth
• 1 finely chopped shallot
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Soak cedar planks in water for 1 hour, then pat dry. Preheat grill to medium-high (375°F).
2. Step 2: Season trout fillets with salt and pepper. Place on plank and brush with 1 tbsp olive oil.
3. Step 3: Grill plank-seared trout for 12 minutes until fish flakes easily, turning once halfway.
4. Step 4: While trout cooks, heat 1 tbsp olive oil in saucepan over medium. Sauté shallot for 3 minutes until soft.
5. Step 5: Add wild rice blend and chicken broth, bring to simmer, cover, and cook 45 minutes until tender.
6. Step 6: Stir dill, chives, lemon zest, and 2 tbsp butter into cooked rice. Season with salt and pepper.
7. Step 7: Serve trout atop wild rice pilaf, drizzle with remaining butter and herbs.