Maple-Planked Brook Trout

• 1 tablespoon Vermont Maple Sugar (can sub. 1/2 Tbsp brown sugar)
• 1 tablespoon Kosher or Sea salt
• 1 teaspoon black pepper
• 1/4 teaspoon cinnamon
• 1 pinch ground allspice
• 1 pinch ground nutmeg
• 1/2 tablespoon fresh thyme leaves
• 2 Brook Trout fillets
• 2 bottles Hard Cider, if grilling
• 1 grilling plank, preferably Maple, large enough to hold both fillets

1. Mix together first 7 ingredients to make a dry rub for the trout. Apply a dusting of the rub and refrigerate fish, uncovered, until ready to cook; preferably 1 -2 hours.
2. If Grilling: The night before, soak plank in cider. Preheat grill to med. Place soaked plank on grill and close until plank begins crackle & smoke (3-4 minutes). Apply coarse sea salt to, or lightly brush plank with canola oil. Place trout on plank, flesh side up, and close lid. Cook for 8-10 minutes for medium doneness.
3. If Baking: Brush plank with olive oil, place in oven and pre-heat to 350 degrees. Place trout on plank and cook for 12-15 minutes for medium doneness.

maple sugar, kosher, black pepper, cinnamon, ground allspice, ground nutmeg, thyme, trout, bottles, plank

Taken from food52.com/recipes/276-maple-planked-brook-trout (may not work)