Cedar Plank Halibut

Serve 2 to 4

Halibut can be very bland and dull, but we found that when you marinate it, and cook it on an open fire on a cedar plank, it can become a thoroughly enticing, full-flavored fish. You can also try this marinade and grilling technique on salmon, cod, bluefish, or any other firm-fleshed fish fillet or steak. We’ve also tried adding a few scallops to the marinade and grilling them alongside the halibut as a garnish. If you’ve never worked with a cedar plank before, it’s quite easy. The trick is to find an untreated piece of cedar (they are now sold in gourmet food shops and specialty grocery stores; see Resources on page 279). The cedar plank, soaked in cold water for a few minutes and then placed directly on a hot grill, infuses the fish with a delicious, subtly smoky, cedar flavor.

ingredients

1 untreated cedar plank, about 15 inches long and 7 inches wide
2 lemons
Two 1-pound boneless halibut steaks, about 1 1/2 inches thick
2 tablespoons olive oil
Freshly ground black pepper to taste
1/4 cup sake, vermouth, or dry white wine

directions

1
1. Put the cedar plank in a sink and cover with cold water.
2
2. Grate 1 tablespoon of zest from 1 lemon and juice the lemon to obtain 2 to 3 tablespoons of juice. Cut the second lemon into wedges. Place the fish steaks in a nonreactive pan or bowl and cover with the oil, lemon juice and zest, pepper, and sake. Turn the steaks once or twice to make sure the marinade coats both sides.
3
3. Light a charcoal, gas, or wood fire and heat until the embers are hot, about 300 to 350 degree F. Put the plank directly on the grill and place the fish steaks on top. Cover the grill and cook for 10 minutes. Remove the cover, baste the fish with the marinade, and let the fish cook for another 8 to 12 minutes, depending on the thickness, or until the fish is opaque in the center. Serve with lemon wedges.

Source: Ashley