GRILLED FISH ON PINEAPPLE PLANKS WITH SPICY PINEAPPLE SALSA
This elegant yet incredibly easy preparation uses almost all the parts of a pineapple to yield tasty fillets of bass or snapper. The pineapple's peel acts as a buffer against the direct heat of the grill, preventing overcooking and keeping the fish moist, and its flesh becomes a tasty salsa that brings home the island flavors. The plating of the fish, right on the pineapple "planks," is dramatic and fun.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare a grill for medium-high heat. Cut the top from the pineapple and discard. Cut the sides off to make 4 flat planks. Finely dice the pineapple flesh (discard the core) and put it in a medium bowl.
- Finely grate the ginger and add half to the bowl with the pineapple; reserve the rest. Add the cilantro, oil, tomatoes, bell pepper, jalapeno, lime juice and onion to the diced pineapple. Season with 1/4 teaspoon salt, then toss well and refrigerate while you make the fish.
- Stir the soy sauce and honey together with the remaining ginger in a small bowl. Brush the fish with oil and sprinkle lightly with salt. Brush the tops (the flesh side) of the pineapple planks with some of the soy sauce mixture and place the fish fillets on top of the planks. Brush the remaining soy sauce mixture on the tops of the fillets, folding the thinner part of the fillets under if needed to fit on the plank.
- Place the pineapple planks on the grill, cover and cook until the fish is just cooked through, 15 to 20 minutes. Serve the fish on the planks topped with some of the salsa. Serve the remaining salsa on the side or reserve to serve with chips.
FISH ON A PLANK
The delicate flavors of the fish are richly enhanced by the sweet tang of the wood planks. The mango salsa gives it a spicy flair. Just about any fish will work--I have used tilapia and it turns out well. This is great served with rice pilaf.
Provided by Kathleen White
Categories Trusted Brands: Recipes and Tips Eating Well
Time 2h35m
Yield 6
Number Of Ingredients 16
Steps:
- In a medium bowl, combine the mangos, bell pepper, green onion, cilantro 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.
- Prepare a grill for indirect heat. If using charcoal, 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 grill over direct heat. 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.
Nutrition Facts : Calories 232.3 calories, Carbohydrate 21.3 g, Cholesterol 103.7 mg, Fat 2.9 g, Fiber 2 g, Protein 29.9 g, SaturatedFat 0.6 g, Sodium 2007 mg, Sugar 17.8 g
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 SALMON WITH GARLIC, LEMON AND DILL
Steps:
- Soak an untreated cedar plank (or planks) large enough to hold a side of salmon (5 to 7 inches wide and 16 to 20 inches long) in water, weighting it with something heavy, like a brick, so it stays submerged 30 minutes to 24 hours.
- When ready to grill, either build a charcoal fire in half the grill or turn grill burners on high for 10 minutes. Meanwhile, mix oil, garlic, dill, salt, pepper and lemon zest; rub over salmon and into scored areas to coat.
- Place soaked cedar on hot grill grate, close lid, and watch until wood starts to smoke, about 5 minutes. Transfer salmon to hot plank, move salmon off direct charcoal heat or turn burners to low, and cook covered until salmon is just opaque throughout (130 on a meat thermometer inserted in the thickest section) 20 to 25 minutes or longer, depending on thickness and grill temperature. Let sit 5 minutes; serve with lemon wedges.
Nutrition Facts : Calories 366.2 calories, Carbohydrate 1.1 g, Cholesterol 82.6 mg, Fat 26.4 g, Fiber 0.2 g, Protein 29.2 g, SaturatedFat 4.7 g, Sodium 662.5 mg
WHOLE FISH COOKED ON A WOOD PLANK
For this recipe, you tie a whole fresh caught fish to a plank of wood & cook it in a fireplace (hearth), an outdoor fire-pit, or in the oven. Adapted from chef John Folse,on Food Nation With Bobby Flay. This works great with any whole fish such as trout, flounder, etc.
Provided by 2Bleu
Categories Camping
Time 2h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- PLANK: Have the local lumber company cut a piece of oak, pecan, or cedar 8 inches wide and 20 inches long. Be sure to measure your hearth height and width before cutting the plank. Oil the plank thoroughly with olive oil, rubbing well into the pores of the wood.
- Preheat the oven to 200 degrees F. Place in preheated oven for 30 minutes (with a cookie sheet on the bottom rack to catch anything that may drip).
- Remove and allow to cool. Build a roaring fire in your fireplace (or fire pit) using 4 to 5 pieces of firewood in order to achieve a large coal bed. Remember that you cook on reflective heat in a fireplace, not the fire itself, so coals are important. Once a coal bed has been established, keep 1 log burning on the back of the fireplace to sustain the coals.
- PREP FISH: Completely scale the fish, leaving the head and tail intact. Remove the gills and rinse the inside cavity. Using a sharp paring knife, cut 3 slits on each side of the fish to the bone.
- Rub the fish with olive oil and season inside and out with salt, pepper, and hot sauce. Place chopped herbs in a small mixing bowl and blend thoroughly. Rub herb mixture in each of the 6 slits and on the outside of the fish. Fill the belly cavity with whole mixed herbs.
- Using heavy butcher's twine, tie the fish to the board in a criss-cross fashion and tie a knot underneath the board to secure it. The twine will guarantee that the fish stays in place and flat against the board during the baking process.
- Using a fireplace shovel, remove the hot coals from the right or left side of the fireplace approximately 1 foot from the edge. Place the fish head-side up against the side of the fireplace Or lean it almost vertical on a rock inside the fire-pit. Be careful that the plank does not get near an open flame, as the board will ignite.
- Turn the fish every 30 minutes, first head up and then tail up. The fish will need to cook about 1 hour, depending on heat. Test the flesh for doneness with a kitchen fork. The underside of the fish will cook at the same rate since the plank is picking up the heat of the hearth. Remove from fire and serve on the plank for a unique presentation.
- CONVENTIONAL OVEN METHOD: Preheat oven to 275 degrees F. Cure the plank as described above and then follow seasoning instructions for fish. Place the fish lengthwise on the hot plank and place a cookie sheet on the lower rack underneath to catch any drippings that may run off during cooking. Bake on the center rack of the oven for approximately 20 minutes, or until fish is flaky. There is no need to turn the fish during the cooking process. Remove and serve on the plank for a unique presentation.
Nutrition Facts : Calories 91.4, Fat 9.3, SaturatedFat 1.3, Sodium 2.6, Carbohydrate 2.1, Fiber 0.5, Protein 0.9
TRISHIE'S CEDAR PLANK COD
Steps:
- 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.
- Preheat an outdoor grill for 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 grill. Cook over medium-low heat until fish flakes with a fork, 20 to 30 minutes.
Nutrition Facts : Calories 273.3 calories, Carbohydrate 9.1 g, Cholesterol 91.5 mg, Fat 14.9 g, Fiber 0.3 g, Protein 25.5 g, SaturatedFat 7.8 g, Sodium 531.2 mg, Sugar 8.6 g
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CEDAR PLANKED SALMON WITH LEMON, GARLIC & HERBS
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- In a baking dish large enough to hold the salmon, combine the olive oil, salt, pepper, lemon zest, rosemary, thyme, and garlic. Mix well. Add the salmon and turn to coat evenly with the marinade. Cover and refrigerate for at least 30 minutes or until ready to grill (you can do this up to 4 hours ahead of time).
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