Soak untreated Cedar planks in water for a couple hours or more.
Clean the Steelhead fillets with lemon & salt water and cut to size so that they will fit onto the Cedar planks later. Place skin side down onto trays and let rest in the fridge.
Mix your favorite herbs with extra virgin olive oil and a bit of butter & cracked pepper, spread evenly on top of the Steelhead before sprinkling on shredded Monterey Jack (or your favorite) cheese.
Drain the Cedar planks and foil the bottom for protection before placing on pre-heated BBQ grill.
After about 10 minutes, brush some oil onto the heated planks and transfer on the Steelhead fillets; close the BBQ grill and let it slow cook for about half an hour.
When ready, simply take the planks off the grill and serve for an eye catching presentation . . .
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