PLANKED FISH
4 servings
This cooking method is adaptable to many seasonings, but if you use an aromatic wood such as cedar, try to restrain your creativity and enjoy the lovely aroma it imparts to the fish. We prefer to use cedar and a large salmon fillet that fits neatly on the plank. If you have some open bottles of wine, you may soak the plank in wine instead of water. Please read about Planking.
Soak in water for at least 6 hours:
- A 6 × 12-inch plank of untreated wood such as alder, hickory, maple, or cedar
Have ready:
- 1½ to 2 pounds fish fillets or steaks, such as salmon, black sea bass, halibut, or monkfish
Brush the fish with:
- Olive oil or melted butter
Season with:
- Salt and black pepper
Prepare a hot grill fire. Place the plank on the grill and let it heat until it just begins to smoke. Place the fish in the center of the plank, skin side down. Cover the grill and cook until the fish is opaque throughout, 10 to 15 minutes depending on the thickness. The internal temperature should be about 125°F. Serve with:
- Lemon wedges