Recipe: Spicy, Garlicky Planked Fish
Plank grilling takes a bit longer than other cooking methods; allow for about fifty percent more time for the fish to cook. When the fish is done, it should be firm to the touch and register around 140 degrees Fahrenheit with an instant-read thermometer. In the summer, when wild Alaskan halibut and salmon are plentiful, I use this method at least once a week. This mother also works well for any reasonably firm sweet fish as grouper, black cod or snapper, too. I prefer to use this method over a charcoal fire. If you use a gas grill, avoid placing the wood plank directly over the gas flames. Allow about four ounces of fish per serving.
- About 1 lb. halibut salmon or any dense white fish
- 1/4 cup of olive oil
- 1 teaspoon mixed Cajun spices
- 1 teaspoons mixed Italian herbs
- Juice of 1/2 lemon about 2 tablespoons
- 3 garlic cloves minced
- 1/2 teaspoon coarse sea salt
- Ground black
- 2 to 3 slices lemon
Soak the planks in water for at least one hour. Prepare the coals. When ready, lightly dry the plank. Brush one side of the fish with a generous coat of olive oil; if the fish has the skin attached, oil that side. Place the fish oiled side down onto the platter. Sprinkle the top with Cajun spices, mixed Italian herbs, paprika and garlic over the top of the fish. Juice half the lemon, slice the other half thinly. Evenly sprinkle the fish with oil and lemon juice. Finish off with sea salt and freshly ground black pepper. Top with the sliced lemon.
Put the plank on the metal rack over hot coals and cover. How long the fish takes to cook depends on the heat of your grill; at 350 degrees, it should take about eight to 10 minutes per pound. Fish is cooked when it's hot in the center (about 145 degrees on a thermometer) and flakes easily with a fork at its thickest point. Take care not to overcook the fish. Serve hot, directly off the plank if desired.