Cedar-Planked Trout with Arugula, Fennel, and Orange | Seafood Recipes | Weber SG
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Cooking tools:
- Grill
- Cedar plank
- Grill lid
- Fish spatula
- Chef's knife
- Cutting board
- Grater
- Whisk
- Mixing bowl
- Measuring cup
- Pastry brush
- Paper towel
- Serving platter
- Plate
Ingredients
- red wine vinegar
- small shallot, finely chopped
- medium oranges
- 60 milliliters grapeseed oil
- Kosher salt
- Freshly ground black pepper
- whole boneless trout, each about 340 grams, cleaned and gutted with head, tails, and fins removed
- Extra-virgin olive oil
- 85 grams baby arugula (about 90 grams)
- medium fennel bulb, halved lengthwise, cored, and cut crosswise into thin slices
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