If you thought you only cook salmon on a cedar plank, you’re wrong. We had planks down South one time but no salmon. So we decided to use halibut, which we had lots of and a new recipe was born. And we’ve loved it ever since!
First you need a plank. You can buy planks that cost more that then the fish is worth if you go to a BBQ store or you can make your own and save lots of pesos.
We live in the mountains where cedar is abundant. You just cut a dry cedar log to length and split it into less than 1” planks. Or you can go to any DYI box store and buy cedar fencing. Cut it into about 8” lengths and you’re in business. Make sure the wood has not been treated with anything. You’re pretty safe with cedar. It usually isn’t. But ask someone at the store if you’re unsure. The ¾” thickness that most fencing planks come in is perfect. You can actually use them more than once.
So now you have a plank cut to a length that fits your filet(s). The next step is to soak it in water for about an 30 minutes. You can add apple juice, homebrew, wine or whatever to give some interesting aromas and taste if you like.
Filets of halibut, lemon, brown sugar, salt, pepper, garlic and a little olive oil.
Lightly rub the filets with a little olive oil.
Sprinkle filets with brown sugar, chopped garlic, salt and pepper to taste.
Slice a half lemon and lay slices on top of the filets. Save a little to serve with the filets.
Place the plank on a hot grill and let set covered for about 10 minutes before you put the fish on.
Now place the filets on the plank(s) and cook until it flakes but is still moist, depending on the thickness about 15 or 20 minutes. You just need to watch it and not drink and talk with your friends; unless you’re a woman as they’re capable of doing more than one task at a time.
It is important to close the cover of the BBQ to get the benefits of the cedar smoke.
When you savor this delicate dish with it’s cedar smoked flavor, you will cry and believe that life is splendid.