Recipes, Seafood by wendy

On a quest for fresh fish this past weekend I happened upon these nifty grill mates ‘Fire & Flavor’ at the fish counter – Roche Brothers that is – These planks were calling my name. I visualized my meal instantly! I always forget how much I like cedar plank grilling until I run across a recipe or a cedar product like this one. Dinner was decided.

‘I’ll have 3 salmon and 3 tilapia….. pleeeeease’.

I dashed home and started soaking! See, we’ve done this before and the results are always DIVINE! The flavor is intense and so satisfying. Cedar planks from the  market are always convenient, but the reality is you can go to Lowes, or any home improvement center, and grab a bundle of cedar shingles to get the same results while spending less$$$$.. you decide.

While the planks are soaking, I quickly whip up the Ginger-Lime Marinade. I place the fish in shallow bowls and cover with the tangy soy based sauce and refrigerate for 1 hour.

The soaked planks are grilled on one side for 3 minutes , flipped, and ready for our marinated fillets! Shut the lid and check fish for doneness about every three minutes. Fish will be golden on the edges and flake when done, about 8 minutes.

I am heading to Lowes tomorrow! I just can’t get enough! Stay tuned for cedar plank veggies, chicken and many more smokey soirees this summer!

Ginger-Lime Cedar-Plank Fish

Ingredients:

4 – 4oz fillets of your favorite fish (Here we feature Tilapia and Salmon)

2 cedar planks (or 4 smaller planks)

½ cup soy

¼ cup white wine

4 tablespoons sugar

Zest of 1 lime

Juice of 2 limes

½ teaspoon pepper flakes

1/2 -1  teaspoon cinnamon

1 teaspoon chili powder

2 teaspoon minced fresh ginger

2 cloves garlic – minced

Directions

• Soak cedar planks in water for at least 1 hour.
• Meanwhile make marinade. Place soy sauce, wine and sugar in a medium bowl. Whisk until sugar has dissolved. Add remaining ingredients and stir to combine.
• Place fish in a shallow bowl – pour marinade over fish to covered, reserving excess marinade. Cover fish and refrigerate for 1 hour.
• Heat grill to 350°-400°, place wet plank on hot grill, cover and cook for 3 minutes. Turn plank and place 2 fish on each plank, grill side up (or 1 per plank if using smaller shingles). Set temp to medium low, cover and cook until done.
• Salmon will typically take 8-9 minutes, tilapia about 5-7. Check every three minutes, fish will flake when done.
• Remove planks with cooked fish from grill and place on baking sheets. Allow fish to rest on the planks for 3 minutes. Remove fish from plank and plate, or serve fish directly on plank.