I think that cedar plank grilling fish (especially white fish) is the best way to get the most out of your grilling planks and here's why:-
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.
Note: The white stuff that you see in the picture is a protein called albumin (not to be confused with egg albumen) which oozes from the fish when cooked. It's not harmful, there's no way to prevent it from oozing out of the fish so just wipe it off before you serve.
In this cedar plank grilling 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.
Some will argue that you should bring your planks up to temperature in the barbecue before laying the fish on. I don't see the point other than it maybe speeds up the cooking process but at the same time it starts to dry out the plank.
Serves:- 2 people
Preparation Time:- 10 minutes
Cooking Time:- 30 minutes
Total Time:- 40 minutes
Provided you use fresh fruit for the citrus juice then there is no allergen in this recipe other than fish.
To cook the fish is very simple.
Lay your fish fillets 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 (unfortunately 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 grill again for another 5 or 10 minutes. This is just an opportunity to add a little moisture and citrus flavor.
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.