Cedar Plank Fish with Citrus Horseradish Crust

Name: Cedar Plank Fish with Citrus Horseradish Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup white wine; Juice from 1 lemon; 1 bay leaf; 8 peppercorns; 1/2 teaspoon chopped fresh thyme; 1/4 cup heavy cream; 8 ounces cold butter, cubed; Salt and pepper; Zest and juice of 2 lemons; Zest and juice of 2 oranges; 2 tablespoons grated horseradish; 4 tablespoons chopped cilantro; Kosher salt; Sugar; 2 (8-ounce) trout fillets, skin off; Essence, recipe follows; Olive oil, for drizzling; 2 (10-inch) untreated cedar planks; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme

Servings: persons

1/4 cup white wine
Juice from 1 lemon
1 bay leaf
8 peppercorns
1/2 teaspoon chopped fresh thyme
1/4 cup heavy cream
8 ounces cold butter, cubed
Salt and pepper
Zest and juice of 2 lemons
Zest and juice of 2 oranges
2 tablespoons grated horseradish
4 tablespoons chopped cilantro
Kosher salt
Sugar
2 (8-ounce) trout fillets, skin off
Essence, recipe follows
Olive oil, for drizzling
2 (10-inch) untreated cedar planks
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

1
Preheat the oven to 400 degrees.
2
In a saucepan, combine the wine, lemon juice, peppercorns, bay leaf, and thyme.
3
Bring the liquid to a boil and reduce by half, about 2 to 3 minutes.
4
Add the cream and bring the liquid back to a boil and reduce by half, about 2 to 3 minutes.
5
Whisk in the butter, a cube at a time, until all the butter is incorporated.
6
Season the sauce with salt and pepper.
7
Strain the sauce through a fine mesh strainer and keep warm.
8
Bring a small pot of salted water to a boil.
9
Blanch the lemon and orange zest for 1 minute.
10
Remove the zest from the water and shock in an ice bath.
11
Remove the zest from the ice bath and pat dry.
12
In a mixing bowl, combine the horseradish, blanched zest, lemon juice, orange juice, and cilantro.
13
Season the crust with the kosher salt and sugar.
14
Season the fillets with Essence.
15
Rub the top of each plank with olive oil.
16
Place one fillet on each plank.
17
Divide the crust in half and cover the top of each fillet with the crust.
18
Place the planks on a sheet pan and place in the oven.
19
Bake the fillets for 12 to 15 minutes or until the crust is golden and the fish is flaky.
20
Serve the planks with butter sauce.
21
Combine all ingredients thoroughly.

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 1/4 cup white wine, Juice from 1 lemon, 1 bay leaf, 8 peppercorns, and more.

Yes, Cedar Plank Fish with Citrus Horseradish Crust falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!