Ramps And Hake Grilled On A Cedar Plank Recipes

CEDAR PLANK-GRILLED SALMON

Steps:

• Combine brown sugar, chili powder, cumin, salt, and pepper in a bowl. Sprinkle over fillets. Arrange fillets 1 inch apart on the soaked cedar planks.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Place planks over the cooler section of the center of the grill, turning the thickest sections of the salmon closest to the fire.
• Cover and cook until an instant-read thermometer inserted into the thickest parts of the salmon reaches 135 degrees F (57 degrees C), 30 to 35 minutes. Remove from grill and let salmon rest on planks, 5 to 10 minutes.

RAMPS AND HAKE GRILLED ON A CEDAR PLANK

Steps:

• Preheat grill to high.
• Rub the fish and the ramps with olive oil, season with garlic, salt and pepper.
• Place on a soaked cedar plank place on a preheated grill med high heat.
• Cook by indirect heat method until desired doneness is achieved.

FISH GRILLED ON CEDAR PLANK

Steps:

• Soak the cedar plank in salted water for 2 hours, then drain. Remove the skin and any remaining bones from the salmon fillet. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between fingers, then sprinkle over the mustard. Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.

CEDAR PLANK-GRILLED BRIE WITH BERRIES

Steps:

• Put a cedar grilling plank in a large baking dish or on a rimmed baking sheet and cover with water; let soak at least 1 hour. Preheat a grill to medium to medium high.
• Put the blackberries in a medium bowl and lightly crush with a fork. Add the strawberries, vinegar, sugar, thyme, a big pinch of salt and a few grinds of pepper. Stir, then let stand at least 5 minutes.
• Drain the cedar plank. Trim just the top rind off the brie. Place the brie on the plank and top with the berry mixture, reserving some of the juices for serving. Sprinkle with the almonds.
• Place the plank on the grill and cover. Cook until the brie is softened and warmed through, 9 to 11 minutes (keep an eye out during the last few minutes in case the brie starts to melt out of the rind). Gently press the side of the brie to see if it's ready; it should yield to pressure. Drizzle with the reserved berry juices and sprinkle with a few thyme leaves. Serve warm with crackers.

CEDAR PLANK-GRILLED SEA BASS

Steps:

• Place cedar plank in a bowl full of water; soak for 3 hours.
• Cut sea bass into 8 equal portions. Pierce it with a fork and place it in a resealable plastic bag with marinade. Let marinate for 30 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place fish on the cedar plank and then on the second rack of the preheated grill. Cook, turning fish every 3 minutes until moist and flaky, about 10 minutes.