Cedar-smoked, ginger-maple trout
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This recipe is so easy and delicious for a hot summer day. The cedar plank gives a great smokey flavour which really compliments trout (though salmon works just as well). Then the hint of maple and ginger work together to kick the fish up a notch. Oh, and the slightly burnt rosemary gives such a great perfume that you can smell from across the river (or street, whatever). The only planning ahead is soaking a wood plank, while dressing and cooking the fish takes barely 20 minutes. Just watch the BBQ closely since a thin plank will catch fire and require some hosing down, as we all do from time to time.
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