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Planked Whitefish With Cilantro-Lime Butter Recipe
Once the fish was opaque and started to flake, after about 20 minutes over an indirect, medium heat, I slathered on a tasty compound butter of cilantro, serrano chile, and lime.
Ingredients
- 2 largeor 4 medium fillets of a mild whitefish, such as haddock, flounder, or cod
- 1 teaspoonkosher salt
- 1 teaspoonchili powder
- ½ teaspoonfreshly ground black pepper
- 8 tablespoonsbutter, softened
- 2 tablespoonfinely chopped fresh cilantro
- 1 mediumserrano chile, seeded and finely minced
- 1 tablespoonlime juice
- 1zest of
Directions
- 1
Soak cedar planks for 1 hour prior to use. In a small bowl, combine butter, serrano chile, cilantro, lime juice, and lime zest. Set aside.
- 2
In another small bowl mix together salt, chili powder, and black pepper. Season both sides of fish with seasoning mixture.
- 3
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place planks over hot side of the grill until it start to char and smoke. Flip planks over and move to cool side of grill and arrange fish on top. Cover grill and cook until fish is opaque and starts to flake, about 15 to 20 minutes.
- 4
Remove fish from the grill, spread with the cilantro-lime butter and serve.