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Categories:Viewed: 51 - Published at: a year ago
Ingredients
- 1 cedar plank - fish sized
- 1 whole Lup De Mar - scaled and cleaned
- kosher salt
- olive oil
- 4 large basil leaves
- thinly sliced tomato
- thinly sliced red onion
- thinly sliced lemon
- kitchen twine
- a squirt bottle filled with water (just in case!)
Method
- A few hours ahead of cooking, soak your plank in water - you will have to weight it to hold it under. I do mine in the sink with a heavy pot. Heat your grill to HIGH when you are ready to get started.
- Rinse the fish and pat it dry. Sprinkle the inside with olive oil and kosher salt.
- Line the inside of the fish with the basil leaves, then layer the sliced tomato, onion and lemon. How many slices will depend on the size of the fish.
- Salt the outside of the fish, then tie it up with kitchen twine - roast style. Lay it on the plank.
- Head out to the grill. Make sure it is VERY hot. Lay the plank / fish on the grill and lower the cover. You are going to want to check every couple of minutes JUST in case the plank isn't completely soaked - coals and smoke are GOOD, a flaming plank is BAD. That's where the squirt bottle comes in.
- You might want to squirt the bottom part of the plank a couple times in either case to make it smoke up a bit. The smoke adds a TON of great flavor.
- When the plank is blackened and the fish is toasty brown on the "up" side, you're done! (see photo) Bring it in and cut the twine away. If you are a wimp (like me) remove the head and serve!
- Caution - the fish I cooked did have a lot of bones so I had to pull the meat out carefully. Just depends on your particular fish ...
