How to Cook Fish on a Cedar Plank
Cooking fish on a cedar plank is a cultural tradition of Native American tribes of the Pacific Northwest and has recently been gaining popularity among home chefs. Cedar plank cooking over the grill provides a change of pace from the usual barbecue festivities, plus it brings a light, smoky flavor to your fish. Cedar planks can be purchased specifically for the purpose of cooking, or you can use a piece from your own wood collection, but remember never to smoke food on wood that has been chemically treated in any way. Does this Spark an idea?
Instructions
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1
Prepare a bath for soaking the cedar plank. You can use a five gallon bucket, large metal tub or ice chest for this purpose. You will need to have something available for keeping the plank submerged in the water.
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Soak the cedar plank in water for at least two hours before placing on the grill. This will keep the wood from catching fire during the cooking process. Soaking the plank in plain water will keep the flavors simple and authentic, but you can experiment with a brine solution of seasonings, or use wine, beer or juice to add flavor to the dish.
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3
Light the coals, or preheat your gas grill to a medium heat.
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4
Pull the plank out of the soaking solution and shake it dry. Rub a little olive oil or vegetable oil onto the plank. This will help keep the fish from sticking to the wood while it cooks.
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Place the fish onto the plank and set the plank on the grill. Close the cover and cook for 20 to 40 minutes, depending on the size of the fish. Fish needs to be cooked to an internal temperature of 135 degrees F in order to be eaten safely; use a kitchen thermometer for this purpose.
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Keep an eye on the plank to make sure it doesn't catch fire. Have a water bottle nearby to squirt the flames with, if needed. If you are having a hard time keeping the plank from catching fire, you may want to turn the heat down or adjust the coals.
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