Cedar-Planked Steelhead Trout with Roasted Fruit and Vegetable Salsa

Serves 4

  • 1⁄2 cup dry white wine
  • 2 tablespoons olive oil
  • 2 vine-ripened tomatoes, halved
  • 2 peaches or apricots, halved and pitted
  • 1 red pepper, quartered and seeded
  • 1 (11⁄2-pound) steelhead fillet, rinsed and patted dry
  • 2 Kirby cucumbers, diced
  • 1⁄4 cup basil leaves, torn
  • 1–2 tablespoons rice wine vinegar
  • Salt and pepper to taste


Soak a cedar plank in wine for 1–2 hours. Preheat charcoal grill to allow for both direct and indirect cooking. Brush tomatoes, peaches and pepper with oil and grill over direct heat 5–10 minutes or until tender and well browned. Remove veggies and fruit from grill. Place fish on cedar plank, season with salt and pepper and place on grill over indirect heat. Close grill and cook for 10–12 minutes, or until fish flakes easily. Meanwhile, chop grilled veggies and fruit and toss with cucumbers and basil leaves. Sprinkle with rice vinegar, any remaining oil and salt and pepper. Serve fish with salsa.