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Cedar Plank Trout

  • Yield: 2 servings


  • 2 untreated cedar shingles, about 5 1/2 X 10 inches each
  • 1 teaspoon vegetable oil
  • 2 trout fillets (8 to 10 ounces each)
  • 1 teaspoon Rustic Rub
  • 1/2 cup peeled and grated fresh horseradish root or drained bottled white horseradish
  • 2 teaspoons grated orange zest
  • 2 teaspoons grated lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 2 teaspoon sugar


  • Prepare a grill and light the fire. Rub the side of each shingle with 1/2 teaspoon oil.
  • Season the fish on both sides with the rub. Place a fillet on each oiled shingle. Combine the horseradish, orange zest, lemon zest, salt, cayenne, and sugar in a small bowl. Divide the mixture into 2 equal portions and place on top of the fish.
  • Place the shingles in the center of a hot barbecue grill. Close the lid and cook for about 10 minutes, or until the fish flakes easily with a fork. Remove the shingles from the grill using a long-handled spatula. If the shingles catch fire, sprinkle with a little water.
  • Put the shingles in the center of large platters to serve.