Cedar-wrapped Trout

I used to think that all fish should be fried in oil or drowing in butter.  However, with age and education, I have learned that there are some pretty amazing ways to cook a fish and which don't involve quite as much cholesterol!

This Cedar-wrapped Trout is a creative twist on the old cedar plank grilling method.  To make this trout, you wrap the ingredients in thin sheets of cedar before cooking.  The cedar then infuses the fish with a lovely, woody flavor.  These cedar wraps are made by a variety of companies, including some organic.  I found my at the fish counter of my grocery but you can purchase them on Amazon.com.  These wraps add a creative twist to an everyday fish.  I think you will find this Cedar-wrapped Trout easy to prepare, attractive to serve and flexible enough to cook in the oven or on the grill. It is the perfect way to usher in the spring!

Cedar-wrapped Trout

cedar wraps
1 T kosher salt
1 T garlic powder
12 oz trout fillet, cut into 3 oz portions
rice oil
1 bunch chives, cut into 3 inch pieces
1/2 lemon, cut into thin wedges

1. Soak cedar wraps and strings for 30 minutes.  While soaking the wraps, mix the garlic powder and the salt then set aside.
2. When wraps are pliable, place a 3 oz. piece  of trout in the center of one sheet.  Drizzle the fish with oil, sprinkle with the salt mixture, then top with chives and a lemon wedge.
3. Roll the ingredients in the wrap and secure it with a string. 

4. To cook in the OVEN: Place the wrapped fish  in an oven-safe pan.  Add a little water to the bottom of the pan.  Cook the fish in a preheated oven at 425 degrees for between 20 and 30 minutes or until the fish looks flaky. 
5. To cook on the GRILL: Line the grill with foil being careful not to cover the entire grill so that the flame can breathe.  Close the lid and allow grill to preheat.  When ready to cook, place a little water on the foil then place the fish on the foil.  Close the grill and cook 20 - 30 minutes until the fish is flaky.
6. When the fish is ready, remove it from the oven or grill.  You may need to use kitchen shears to cut the wrap from the fish before serving.  For pretty presentation, cut away the top of the wrap and serve the fish on the remaining cedar piece.