Maple-Soy Glazed Trout

This summer we had our usual houseboat vacation and decided to be adventurous and try a brand new recipe each day. It was an adventure in cooking as there is only a three burner cookstove and a barbecue to cook on. We tried all kinds of things – baking bread, making cookies and some special snacks. They all turned out great. This recipe for cedar planked lake trout was amazing! If you use VH Soy Sauce it is easily gluten free and delicious! With barbecue season coming up we’ll soon be able to make it again. My mouth is watering at the thought…


Soak the cedar plank for two hours before barbecuing so it only smokes and doesn’t catch on fire.
Preheat the barbecue to 350. Place the cedar plank on the barbecue as it heats. Place the trout on the plank skin side down. Baste the trout throughout the cooking time.
The recipe says this should only take 10 minutes to cook but I found that it took quite a bit longer, probably closer to 20 minutes. That may be because the plank wasn’t heated enough ahead of time. I’m not sure. You’ll know it’s done when the fish flakes easily with a fork.

2 1/2 lb fish (I think you could make more than this with this amount of glaze.)
1 tsp. coarse salt
1/2 tsp. black pepper
1/4 c. maple syrup
2 TB soy sauce
2 TB melted butter (I omitted this)
2 TB. lime juice
1/2 tsp. lime zest – this will take at least two limes. I didn’t quite have enough
1 TB fresh chives
lemon wedges

I marinated the trout in this mixture for about an hour but the recipe says just to glaze it as it cooks.  

Serve trout with chives and lemon wedges. I cut the lemon but forgot to bring chives. We found it tasted great as is and didn’t even use the lemon.


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