Trout or Salmon that has been brined and rinsed.
1 lemon or 2 limes sliced per plank
Fresh mint sprigs, enough to cover the plank
1 tbs each of Rosemary, Marjoram, Lavender, Fennel Seed
Soak plank(s) at least 1 hour.
Chop Rosemary, basil, marjoram, fennel seed, lavender add to 1 cup of Olive Oil.
Coat fish on all sides with Olive Oil and herbs, season with Salt and Pepper to taste.
Refrigerate at least one hour preferably overnight.
Start your fire adjust to 425 degrees
Using soaked plank, layer lemon or lime slices first, mint sprigs next and fish on top.
Cook until fish is done. Fish will flake with fork when it's ready.
Fresh herbs are stronger, dried can be used. I have used this recipe with trout, salmon and tilapia. Heart healthy, Brining fish is optional but I recommend it .
Number of Servings:
Time to Prepare: Overnight\ One Hour