Ingredients

• 4 cedar planks soaked in water for 1 hour
• 4 whole trout, de-boned
• 4 tablespoons olive oil
• Salt and pepper, to taste
• 2 avocados, peeled, and cut in small dice
• 3 tomatoes, cut in 1/4-inch pieces, seed part removed and cut in small dice
• 1 medium red onion, cut in small dice
• 1/2 bunch cilantro, chopped roughly
• 2 jalapenos, seeded and minced
• 2 ounces lime juice
• Salt and pepper, to taste

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Instructions

1. Nail the trout skin side down to the boards. Coat trout with oil and season. Prop up close to the fire and let cook for about 7 to 10 minutes. Check for doneness by looking for the flesh to start to separate.
2. Combine in a bowl and let marinate for 20 minutes.
3. Carefully transfer trout from the boards to a plate and garnish with a heaping mound of salsa. Enjoy!
4. Variations: Drizzle some soy sauce and sesame oil mixed with minced ginger and garlic on prior to cooking. Sprinkle with a barbecue rub spice mix. Lemon with chopped garlic and parsley