Cedar-Planked Trout with Arugula, Fennel, and Orange | Seafood Recipes | Weber Grills | Weber US
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Ingredients
- 2 tablespoons red wine vinegar
- 1 small shallot, finely chopped
- 2 medium oranges
- ¼ cup/60 milliliters 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/85 grams baby arugula (about 3 ounces)
- 1 medium fennel bulb, halved lengthwise, cored, and cut crosswise into thin slices
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