Cedar Plank Grilling Fish

1. The cedar can really penetrate the subtle flavor of white fish
2. It takes only 30 minutes or so before it's ready

TIP - Cook the fish as a filet with the skin on and flesh side down on the plank, that way the skin acts as a membrane to keep the moisture and flavors in the fish.

Click on this link for more great plank cooking tips

In this recipe I've gone for the filet of a flat fish called Magrin (no reason other than it was on special offer at my fishmonger) but any white fish will do and don't forget to soak your planks for 30 minutes before kick off.

Ingredients:-

• White Fish Filets
• Juice of 1 lime or ½ lemon
• 2 tablespoons extra virgin olive oil
• Pinch of salt

Method:-

Lay your fish filets skin side up on the planks and pop them onto a covered grill for 20 minutes at 225°F or 110°C until the fish is cooked through. You'll know when the fish is cooked because the skin will peel straight off. (Magrin has such a thin skin that you can't peel it off hence why I left it on in this picture).

Mix up the remaining ingredients and pour 50% of the mixture over the fish and cover the gill again for another 5 or 10 minutes. Now plate up and leave your guests to pour over more of the citrus oil as they wish.

I served mine with a simple leaf salad, avocado salad and crushed new potatoes.

See Also:-

More About Plank Cooking
Cedar Plank Trout
Plank Grilled Salmon
Plank Roast Pork
Plank Cooked Chicken
Plank Cooking Turkey
More Plank Cooking Fish - this time it's Halibut.

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