Instructions: Light a grill and heat until hot.

Combine horseradish, zests and cilantro, mix well and season with salt and pepper. Season trout fillet with Bayou Blast. Lay trout fillet on a well-oiled cedar plank and top with horseradish mixture, packing it firmly around fish. Place plank on grill, cover immediately. Grill will begin to smoke a lot - dont worry, its the wood smoldering. Check for doneness after 5 minutes; be careful not to overcook.

Meanwhile, whisk together remaining ingredients. To serve, carefully remove fish from plank with a spatula and pour sauce over.

This recipe yields 1 serving.

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