Cedar Plank Grilled Ono Fish with Blistered Tomatoes & Fennel Relish


I have never grilled on cedar planks before and holy smokes, it is freaking amazing! It adds an amazing flavor that's both sweet and smokey. Adds an incredible amount of depth to any meat or fish. It more than makes up for not having a coal grill. I used to own a coal grill before and the flavor it added to meat was amazing. The only annoying thing was waiting forever for it to heat up. It's much more difficult cooking over a coal fire than it is over gas flames.


I got some cedar planks and cedar wraps to grill fish on this summer and I can't wait to keep grilling like this. The Ono fish I grilled was juicy, moist and had a sweet smokey flavor. Which went perfectly with the tart, salty & bright fennel relish along with some savory-sweet tomatoes. This was an easy meal to put together that was light, healthy & delicious. And it taught me a new technique, so win win!

Recipe adapted from Cook Beautiful, Athena Calderone
Makes 4 servings

Ingredients:
1 cedar plank for grilling
4 tbsp lemon juice
2 tbsp olive oil
1 tbsp white wine vinegar
2 tsp honey
1/2 tsp sea salt (or to taste)
1/4 cup chopped fresh dill leaves
2/3 cup finely chopped fennel (~50 gm)
1 preserved lemon, finely chopped
4 Ono fish fillets (or any other very form white fish like Mahi Mahi or Halibut)
1 tbsp olive oil
salt & pepper
1 tbsp olive oil
2 pints cherry tomatoes (a mix of red and yellow is ideal)
1/2 tsp (scant) sea salt
1 tbsp white wine vinegar



Procedure:
Soak the cedar plank for at least 30 minutes (but ideally for an hour). While it's soaking, make the fennel relish by whisking together lemon juice, olive oil, white wine vinegar, honey, sea salt, dill, fennel and preserved lemon. Make sure the honey is dissolved well and the relish is mixed through properly. Set it aside while you work on the rest. Preheat the grill on high. Rub 1 tbsp olive oil over the four fish pieces and salt and pepper it to taste on both sides. Place the cedar plank on the grill and arrange the four fish pieces on top. Cover and grill for 14 minutes. Meanwhile, heat a 12" pan with 1 tbsp olive oil on high and add the tomatoes and let it blister without moving for a couple minutes. Add salt and cook by tossing it a little for a couple more minutes. Add white wine vinegar and cook for another couple minutes. A few of the cherry tomatoes should have burst by now forming a kind of sticky glaze. Take it off heat and let rest. Prepare your plate by a placing a fish fillet and scattering some cherry tomatoes around the side and adding the relish in dollops on and around the cherry tomatoes. Serve and enjoy!


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