Instructions: Light a grill and heat till very hot. Combine horseradish, zests and cilantro. Mix well and season with salt and pepper. Season trout with Creole spice. Lay trout filet on a well oiled cedar plank and top with horseradish mixture, packing it firmly around the fish. Place plank on grill, cover immediately. Grill will begin to smoke alot, dont worry, its the wood smoldering. Check for doneness after 5 mins be careful NOT to overcook. Meanwhile, whisk together remaining ingredients. To serve, carefully remove trout from plank with a spatula and pour sauce over.

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