Best 3 Fish On A Plank Recipes

**Grilled Cedar Plank Salmon: A Culinary Symphony of Flavors**

Indulge in the exquisite flavors of grilled cedar plank salmon, a culinary masterpiece that tantalizes the taste buds with its smoky aroma, succulent texture, and symphony of flavors. This delectable dish is a perfect blend of simplicity and sophistication, showcasing the natural beauty of fresh salmon while elevating it with the enchanting essence of cedarwood. As the salmon sizzles atop the aromatic cedar plank, it absorbs the wood's unique flavor, resulting in a mouthwatering experience that is both rustic and refined. Accompanying this main course are three enticing recipes: a refreshing lemon-herb sauce that adds a zesty brightness, a creamy dill sauce that envelops the salmon in a velvety embrace, and a vibrant salsa verde that brings a burst of herbaceousness. Prepare to embark on a culinary journey with this exceptional grilled cedar plank salmon, a dish that will leave you craving for more.

Let's cook with our recipes!

FISH ON A PLANK

Fish on a Plank image

The delicate flavors of the fish are richly enhanced by the sweet tang of the wood planks. The mango salsa gives it a spicy flair. Just about any fish will work--I have used tilapia and it turns out well. This is great served with rice pilaf.

Provided by Kathleen White

Categories Trusted Brands: Recipes and Tips Eating Well

Time 2h35m

Yield 6

Number Of Ingredients 16

Ingredients

1 cedar plank
6 (5 ounce) mahi mahi fillets
1 cup bottled teriyaki sauce
2 mangos - peeled, seeded and diced
½ red bell pepper, seeded and chopped
4 green onions, chopped
1 tablespoon chopped fresh cilantro
1 jalapeno pepper, seeded and chopped
salt and pepper to taste
½ teaspoon garlic powder
1 teaspoon fresh lime juice
1 teaspoon lemon juice
2 teaspoons olive oil
1 teaspoon chipotle seasoning
1 teaspoon red pepper flakes
1 teaspoon hot-pepper sauce

Steps:

In a medium bowl, combine the mangos, bell pepper, green onion, cilantro and jalapeno pepper. Season with salt, pepper, garlic powder and lime juice. Stir together then cover and refrigerate until serving to blend the flavors.
Soak the plank in water for at least 2 hours, longer if possible. Place the mahi mahi fillets in a shallow dish and coat with teriyaki sauce. Cover, and marinate for at least 1 hour.
Prepare a grill for indirect heat. If using charcoal, arrange and light coals under one half of the grill. Sprinkle lemon juice over the fish fillets and season with chipotle seasoning, red pepper flakes and hot pepper sauce. Place the fillets on the plank.
Place the plank on the grill over direct heat. Cover and cook for 10 minutes. Move the plank with the fish over to indirect heat (the cooler part of the grill), cover and cook for 10 more minutes or until fish can be flaked with a fork. Top fillets with mango salsa and serve hot.

Nutrition Facts : Calories 232.3 calories, Carbohydrate 21.3 g, Cholesterol 103.7 mg, Fat 2.9 g, Fiber 2 g, Protein 29.9 g, SaturatedFat 0.6 g, Sodium 2007 mg, Sugar 17.8 g

GRILLED FISH ON PINEAPPLE PLANKS WITH SPICY PINEAPPLE SALSA

Grilled Fish on Pineapple Planks with Spicy Pineapple Salsa image

This elegant yet incredibly easy preparation uses almost all the parts of a pineapple to yield tasty fillets of bass or snapper. The pineapple's peel acts as a buffer against the direct heat of the grill, preventing overcooking and keeping the fish moist, and its flesh becomes a tasty salsa that brings home the island flavors. The plating of the fish, right on the pineapple "planks," is dramatic and fun.

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 ripe pineapple
One 2-inch piece fresh ginger, peeled
1/2 cup coarsely chopped fresh cilantro
2 tablespoons vegetable oil, plus more for brushing
2 ripe plum tomatoes, seeded and diced
1 small orange bell pepper, finely chopped
1 medium jalapeno, chopped (seeded, for less heat, if desired)
Juice of 1 lime
1/2 small red onion, finely chopped
Kosher salt
2 tablespoons soy sauce
1 tablespoon honey
Four 6-ounce skinless fillets bass or snapper

Steps:

Prepare a grill for medium-high heat. Cut the top from the pineapple and discard. Cut the sides off to make 4 flat planks. Finely dice the pineapple flesh (discard the core) and put it in a medium bowl.
Finely grate the ginger and add half to the bowl with the pineapple; reserve the rest. Add the cilantro, oil, tomatoes, bell pepper, jalapeno, lime juice and onion to the diced pineapple. Season with 1/4 teaspoon salt, then toss well and refrigerate while you make the fish.
Stir the soy sauce and honey together with the remaining ginger in a small bowl. Brush the fish with oil and sprinkle lightly with salt. Brush the tops (the flesh side) of the pineapple planks with some of the soy sauce mixture and place the fish fillets on top of the planks. Brush the remaining soy sauce mixture on the tops of the fillets, folding the thinner part of the fillets under if needed to fit on the plank.
Place the pineapple planks on the grill, cover and cook until the fish is just cooked through, 15 to 20 minutes. Serve the fish on the planks topped with some of the salsa. Serve the remaining salsa on the side or reserve to serve with chips.

WHOLE FISH COOKED ON A WOOD PLANK

Whole Fish Cooked on a Wood Plank image

For this recipe, you tie a whole fresh caught fish to a plank of wood & cook it in a fireplace (hearth), an outdoor fire-pit, or in the oven. Adapted from chef John Folse,on Food Nation With Bobby Flay. This works great with any whole fish such as trout, flounder, etc.

Provided by 2Bleu

Categories Camping

Time 2h

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 (3 -4 lb) whole large mouth bass fish
1/4 cup olive oil
salt
black pepper
louisiana hot sauce
1/4 cup thyme leaves, chopped
1/4 cup basil, chopped
1/4 cup tarragon, chopped
1/4 cup dill, chopped
1 bunch whole mixed herbs

Steps:

PLANK: Have the local lumber company cut a piece of oak, pecan, or cedar 8 inches wide and 20 inches long. Be sure to measure your hearth height and width before cutting the plank. Oil the plank thoroughly with olive oil, rubbing well into the pores of the wood.
Preheat the oven to 200 degrees F. Place in preheated oven for 30 minutes (with a cookie sheet on the bottom rack to catch anything that may drip).
Remove and allow to cool. Build a roaring fire in your fireplace (or fire pit) using 4 to 5 pieces of firewood in order to achieve a large coal bed. Remember that you cook on reflective heat in a fireplace, not the fire itself, so coals are important. Once a coal bed has been established, keep 1 log burning on the back of the fireplace to sustain the coals.
PREP FISH: Completely scale the fish, leaving the head and tail intact. Remove the gills and rinse the inside cavity. Using a sharp paring knife, cut 3 slits on each side of the fish to the bone.
Rub the fish with olive oil and season inside and out with salt, pepper, and hot sauce. Place chopped herbs in a small mixing bowl and blend thoroughly. Rub herb mixture in each of the 6 slits and on the outside of the fish. Fill the belly cavity with whole mixed herbs.
Using heavy butcher's twine, tie the fish to the board in a criss-cross fashion and tie a knot underneath the board to secure it. The twine will guarantee that the fish stays in place and flat against the board during the baking process.
Using a fireplace shovel, remove the hot coals from the right or left side of the fireplace approximately 1 foot from the edge. Place the fish head-side up against the side of the fireplace Or lean it almost vertical on a rock inside the fire-pit. Be careful that the plank does not get near an open flame, as the board will ignite.
Turn the fish every 30 minutes, first head up and then tail up. The fish will need to cook about 1 hour, depending on heat. Test the flesh for doneness with a kitchen fork. The underside of the fish will cook at the same rate since the plank is picking up the heat of the hearth. Remove from fire and serve on the plank for a unique presentation.
CONVENTIONAL OVEN METHOD: Preheat oven to 275 degrees F. Cure the plank as described above and then follow seasoning instructions for fish. Place the fish lengthwise on the hot plank and place a cookie sheet on the lower rack underneath to catch any drippings that may run off during cooking. Bake on the center rack of the oven for approximately 20 minutes, or until fish is flaky. There is no need to turn the fish during the cooking process. Remove and serve on the plank for a unique presentation.

Nutrition Facts : Calories 91.4, Fat 9.3, SaturatedFat 1.3, Sodium 2.6, Carbohydrate 2.1, Fiber 0.5, Protein 0.9

Tips:

Choose the right fish: For this method, firm-fleshed fish like salmon, halibut, or cod work best.
Use a cedar plank: Cedar planks impart a delicate smoky flavor to the fish. Soak the plank in water for at least 30 minutes before using it to prevent it from burning.
Season the fish: Before cooking, season the fish with salt, pepper, and any other desired seasonings. You can also add a drizzle of olive oil or melted butter.
Cook the fish over indirect heat: This will help to prevent the fish from overcooking. You can cook the fish on a grill, in an oven, or even on a campfire.
Cook the fish until it is opaque and flakes easily with a fork: The cooking time will vary depending on the thickness of the fish.
Let the fish rest before serving: This will help the fish to retain its juices and prevent it from drying out.

Conclusion:

Cooking fish on a plank is a delicious and easy way to enjoy this healthy and versatile ingredient. With a little planning and preparation, you can create a delicious and impressive meal that is sure to please everyone at the table. So next time you're looking for a new way to cook fish, give this method a try. You won't be disappointed.