Ingredients
2 grilling planks2 tablespoons butter, softened2 tablespoons minced fresh gingerroot4 teaspoons each minced fresh basil, cilantro and parsley1 tablespoon honey2 teaspoons grated lemon zest1/4 teaspoon kosher salt1/8 teaspoon pepper4 trout fillets (6 ounces each)
Preparation
Soak planks in water at least 1 hour. Combine butter, ginger, herbs, honey, lemon zest, salt and pepper in a small bowl.
Place planks on grill over direct medium heat. Cover and heat 3 minutes or until light to medium smoke comes from the planks and the wood begins to char. (This indicates the planks are ready.) Turn planks over and place on indirect heat.
Spread herb mixture over flesh side of fillets. Place fish on planks, skin side down. Grill, covered, over medium heat 10-15 minutes or until fish flakes easily with a fork.
