Cedar - Grilled Trout

Serves 4

Clean and de-bone:
2 whole Trout, or 4 filets, then slather all over them
Olive Oil (enough to coat- 1-2 Tbs)
a few drops of date syrup (1 tsp per filet)
Zest and juice of 1 lemon (split between the 4 filets)
Place on a sheet pan fitted with a cooling rack and let marinate for 30-45 minutes

Meanwhile, soak enough freshly plucked cedar to create a bed for the trout (or cedar planks if you do not have access to cedar trees) and get your grill heating. If charcoal, you want a medium-low heat. If gas, you want a high heat (which you will immediately turn to low once the fish are put on it)
Once your grill is ready, lay down a bed of cedar and place your trout, skin-side down, on the grill over medium-low heat, cover for a few minutes to allow the smoke to infuse, top and cook until they are done (about 15 minutes).
If you have one of those handled fish baskets, by all means use it and line one side with the cedar. You can also add a little pad of butter to the top of each filet to allow it to luxuriously melt its way across the surface throughout the cooking process.

Serve on a a platter lined with fresh cedar and a fresh squeeze of lemon and crunchy sea salt over the top