Cedar Plank Cod
Ingredients
- 1 12 inch untreated cedar plank
- 1 teaspoon dried rosemary
- 1/4 teaspoon dried parsley
- 1/4 teaspoon garlic salt
- 1/8 teaspoon salt
- 1 tablespoon honey
- 2 tablespoons butter, melted
- 2 (5 ounce) cod fillets
- 1 teaspoon olive oil
- Soak the cedar plank in water for at least 3 hours.
- Combine the rosemary, parsley, garlic salt, and salt in a small bowl. Stir the honey into the melted butter. Brush the cod fillets with the honey butter. Sprinkle the herb mixture over the butter. Refrigerate the seasoned fish for 30 minutes.
- Braai on a medium-low heat.
- Brush one side of the cedar plank with the olive oil. Center the fish on the oiled plank. Place plank directly on the grate of the braai. Cook over medium-low heat until fish flakes with a fork, 20 to 30 minutes.
Pepper-Honey Cedar Plank Salmon
Ingredients
- 2 (12 inch) untreated cedar planks
- 60 ml pineapple juice
- 80 ml soy sauce
- 30 ml white vinegar
- 30 ml lemon juice
- 15 ml olive oil
- 180 ml honey
- 55 g packed brown sugar
- 2 g ground black pepper
- 0.9 g cayenne pepper
- 1 g paprika
- 0.7 g garlic powder
- 6 (6 ounce) skinless, boneless salmon fillets
- 1 g salt and pepper to taste
- Soak the cedar planks in warm water for 1 to 2 hours. Add a splash of bourbon to the water if desired.
- Bring the pineapple juice, soy sauce, vinegar, lemon juice, olive oil, and honey to a simmer in a saucepan over medium-high heat. Reduce the heat to medium-low, and stir in the sugar, 1 teaspoon black pepper, cayenne pepper, paprika, and garlic powder. Simmer, stirring occasionally, until the sauce has reduced to a syrupy consistency, about 15 minutes. Set the sauce aside.
- Braai on a medium heat. Place the planks on the grate. They are ready to cook on when they start to smoke and crackle just a little.
- Season the salmon with a light sprinkling of salt and pepper. Place the fillets onto the smoking cedar planks, close the lid of the braai (cover), and cook for 10 minutes. Spoon a small amount of the sauce over the salmon fillets, and continue cooking until the fish turns opaque in the center, about 5 minutes more. Serve with the remaining sauce.
Fish on a Plank
Ingredients
- 1 cedar plank
- 852 g mahi mahi fillets (Tilapia)
- 235 ml bottled teriyaki sauce
- 2 mangos - peeled, seeded and diced
- 0.5 red bell pepper, seeded and chopped
- 4 green onions, chopped
- 3 g chopped fresh coriander
- 1 jalapeno pepper, seeded and chopped
- salt and pepper to taste
- 1 g garlic powder
- 5 ml fresh lime juice
- 5 ml lemon juice
- 10 ml olive oil
- 2 g chipotle seasoning
- 3 g red pepper flakes
- 5 ml hot-pepper sauce
- In a medium bowl, combine the mangos, bell pepper, green onion, coriander 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.
- 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 braai. 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.