If you’ve never barbecued your fish on a cedar plank before,
you’re missing out on a real taste treat. Skinless fish, in particular, absorbs
the fragrance of the smoking cedar. Although salmon is the traditional fish to
cook on cedar, other types such as cod, halibut, tilapia, tuna or even trout, work
just as well.
Just take any piece of cedar (you don’t have to buy the
expensive planks they sell at the store; just visit your local building
materials store and ask them to cut a length of it into sizes appropriate for
your barbecue) and soak it in water for at least one hour before placing on the
grill. Place the marinated fish on top, skin side down, and “bake” it, turning once when the
fish is almost done. The beauty of this cooking method is that you can use any
type of marinade; since the fish isn’t in direct contact with the grill, an
oily marinade won’t cause flare ups.
The bottom of the plank will char – just be sure it doesn’t
catch on fire! My husband keeps a spray bottle filled with water nearby for
putting out flames. The planks are not reusable (trust me on this; I've tried before!).
No comments:
Post a Comment