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All RecipesSeafood

Recipe from Weber's Way to Grill™ by Jamie Purviance

Cedar-Planked Trout with Arugula, Fennel, and Orange

  • People

    Serves 4 to 6

  • Prep Time

    25 mins

  • Grilling Time

    11 to 18 mins

Serves 4 to 6
Prep Time
25 mins
Grilling Time
11 to 18 mins

the Ingredients

20161206115940 Cedar Planked Trout W Arugula Fennel Orange
  • 2 tablespoons red wine vinegar
  • 1 small shallot, finely chopped
  • 2 medium oranges
  • ¼ cup grapeseed oil
  • Kosher salt
  • Freshly ground black pepper
  • 4 whole boneless trout, each about 12 ounces, cleaned and gutted with head, tails, and fins removed
  • Extra-virgin olive oil
  • 3 cups baby arugula (about 3 ounces)
  • 1 medium fennel bulb, halved lengthwise, cored, and cut crosswise into thin slices

Special Equipment

  • 2 untreated cedar planks, each 12 to 15 inches long and ½ to ¾ inch thick


  • 01 Soak the cedar planks in water for at least 1 hour.
  • 02 In a small, nonreactive bowl combine the vinegar and shallot. Finely grate the zest from one of the oranges, and then peel and segment both oranges, reserving the juice. Set aside the orange segments. Whisk the orange juice (there should be about ¼ cup) into the vinegar and shallot. Drizzle in the oil, whisking constantly, and then season with salt and pepper.
  • 03 Prepare the grill for direct cooking over medium-high heat (375° to 450°F).
  • 04 Rinse the trout under cold water and pat dry with paper towels. Lightly brush the inside of the trout with oil and generously season with salt and pepper.
  • 05 Place the soaked planks over direct medium-high heat and close the lid. After 5 to 10 minutes, when the planks begin to smoke and char, turn them over and then place two trout, slightly overlapping, on each plank. Grill over direct medium-high heat, with the lid closed, until the fish are firm to the touch and cooked through, 6 to 8 minutes.
  • 06 Using a spatula, carefully lift each fish onto an individual serving plate, skin side down and open like a book.
  • 07 Put the arugula in one bowl and the orange segments and fennel in another. Season both with salt and pepper and toss with vinaigrette. Spoon some of the orange-fennel mixture over each fish, top with the dressed greens, and garnish with the remaining orange and fennel mixture.

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