Have you tried planking fish yet? This is a great way to be “King of the Barbeque” with very little preparation or effort.
Think of it as grilling and smoking at the same time. You cook fish (or almost anything) on thin hardwood planks. The flavor is outstanding and the solid surface is particularly helpful when you are doing delicate fillets.
First, you will need suitable planks. Cedar and hickory are typical, but alder, oak, maple, or cherry will all provide interesting flavors. Any wood you’d consider for smoking will work, but be very sure that it has not been chemically treated.
I’ve used pieces as thin as ¼” and as thick as ¾”. There is no rule, but thinner pieces can’t hold as much water and are more prone to burning up before dinner is ready. I prefer ½” pieces roughly 6” wide and 14” long. They fit nicely on my grill and don’t waste a lot of lumber.
Wood does burn, so before planks go on the grill they need to be soaked in water for at least 2 hours. The water will keep the plank from catching on fire before your food cooks.
With your planks soaked and the grill lit, it’s time to get cooking:
- ‘Season’ the plank by putting it on the hot grill for about 3 minutes a side to evenly heat them to prevent warping and start the smoking process.
- Remove the plank from the grill and lightly brush one side with cooking oil to prevent your fish from sticking. Be careful, the plank will be very hot.
- Prepare the fish with your preferred seasoning, rub or marinade and lay the fish on the plank. You can use multiple planks as long as they fit on the grill.
- This is indirect cooking akin to baking. You won’t be flipping the fish but you can baste the exposed side of the fish while cooking. Just don’t use anything flammable – that could turn out badly.
- Allow 50% more cooking time versus regular grilling – 20 to 30 minutes depending on the thickness of the fillets. Check occasionally to be sure your plank isn’t on fire. If the wood has flamed up it’s no problem; just spray a little water around the edges to put it out.
- Expect curious onlookers. A steady, aromatic cloud of smoke will be billowing out of your grill. Your neighbors will notice!
- When it’s time, remove the plank and slide the fish onto a platter. A pair of heavy duty grilling mitts is most helpful. I don’t recommend reusing the planks – mine go right from the grill to the fire pit.
When you take your fillets off the grill they will be beautifully browned and will have an amazing flavor and aroma. Once you try it, you’ll plank fish again and again.
Want more information on the most popular grilling woods and some excellent grill recipes? Email me at gerry@midwestwoodworkers.com.
