2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

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At Dirk's
we carry many additional items to complete and complement your favorite recipe such as:
 
- Select Fresh   
     Vegetables
- Fresh Breads
- Fresh Chips &
 Crackers
- Parchment Paper
    (by the sheet)
- Seafood Utensils
and more.....
 
 













 

 Cedar Planked Fish - How To...
 

One of our very favorite options for the grill is cooking on a cedar plank. It's a great way to get more flavor on a gas grill and much more convenient than wood chips. This imparts a smokey, woodsy outdoor flavor. Planks come in different wood flavors but we prefer cedar for the maximun taste.

Soak the planks a couple of hours ahead of time ideally. The planks should be as wet as possible. You can plan ahead and soak a couple of extra planks then plastic wrap them and put them in the freezer. Next time you are ready to grill just pull them from the freezer and soak for 15 minutes.

We want you to enjoy your grilling adventures so if you have any other questions that we can help you with please let us know. Check out our other grill recipes.


Ingredients

The best fish for planking are the fattier fish such as salmon, halibut, trout, whitefish and char to name a few of our favorites. Fish burgers of any kind are fantastic in a plank. We've even smoked shrimp with good results.

Figure 1/2 pound of fish per person. Have the skin removed from your fish, it's not necessary for planking and just gets in the way. It also lets the marinade get to both sides of your fish.

Use a marinade on the fish. We usually go about 30 to 45 minutes at room temperature. We have many home made marinades choices for you, try our Te-kill-ya Chili or Avocado Herb.

Fresh Herb Pesto is another great combination with a cedar plank.


Directions

Submerge the plank in water for a couple of hours until it is fully waterlogged.

Marinate your fish as usual, though it should be skinned first. Make sure your fish fits the plank, any part overhanging will burn. Place your fish on the wet plank and then place the plank on a hot grill.

If you choose to use pesto instead of a marinade, simply coat the fish with a nice layer of pesto when it is placed on the plank.

Wait until you see the first whisp of smoke come of the plank then cover and cook for about 12 minutes (about the time it takes for a leisurely cocktail). You don't have to flip the fish. I peek about halfway through to be sure the plank is only smoldering and not burning. If there is fire, just a squirt of water will tame the flame.

Slide the fish off the plank with a spatula, it will never stick. Either burn the plank up on the grill or drop it into a bucket of water when you are finished. Be sure the plank is cold when you throw it out.

 

Dirk's Fish and Gourmet Shop © 2013