Cedar Plank Rainbow Trout with Cilantro-Lime Marinated Pineapple

• Two cedar planks

For the Marinated Pineapple:

• 1 fresh pineapple, peeled, cored and cut into 1½ inch chunks
• 2 tablespoons chopped cilantro
• 2 tablespoons chopped scallions
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 4 dashes hot sauce, optional
• zest of one lime
• 1/3 cup lime juice

For the Dry Rub:

• 1 teaspoon cumin
• 2 tablespoons smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon dried lemon zest
• 4 (10-12 ounce) Dressed Rainbow Trout
• ¼ cup olive oil
• Sea salt to taste

1. Submerge two cedar planks in water to soak for a minimum of two hours.
2. Next, place cut pineapple in a large sealable bag or plastic container with tight fitting lid.
3. Mix all the marinade ingredients (cilantro, scallion, garlic, olive oil, white wine vinegar, hot sauce, lime zest and juice) together and pour over pineapple.
4. Marinate for 2-4 hours and thread onto skewers. Set aside while preparing the Rainbow Trout.
5. Make the trout dry rub by combining the cumin, smoked paprika, onion powder and dried lemon zest.
6. Pre-heat a gas grill to 400° Fahrenheit or heat charcoal briquettes until white-hot.
7. Rinse whole rainbow trout and pat flesh dry with paper towels. Brush inside and out with olive oil and sprinkle with salt to taste.
8. Evenly sprinkle the dry rub on the inside and the outside of the trout.
9. Place trout on the cedar planks (soaked for a minimum of 2 hours) and place the planks over indirect heat.
10. Grill trout for 15 to 20 minutes or until internal temperature reaches 145° Fahrenheit.
11. In the last two minutes of cooking, grill the skewered pineapple chunks, turning once until caramelized.
12. Serve with grilled vegetables or cilantro rice. Garnish with toasted coconut if desired.