Side Pannel
Planked Fish
Ingredients List
- You will need some wood shingles. You can get them at any hardware store.
- Make sure they are cedar or pecan or some other hardwood. Not pine or
- something that will give the fish a turpentine taste. Get one for every
- serving planned. And extra for later. Soak the shingles in water for a
- couple of hours. I recommend using fish fillets for this recipe as they
- will cook more evenly. Prepare the fish fillets, using whatever spices you
- like, salt and pepper.
- Remove the shingles from the water and pat dry. Oil one side lightly in
- the center where the fish will go. Place one piece of fish in the center of
- each shingle. Then you will place the whole shingle, fish and all on a hot
- grill or over a charcoal fire close enough to the heat that the plank will
- smoke. It is best to have a heat source with a cover. Leave the plank on
- the heat source long enough for the fish to cook, until it flakes easily.
- The plank will start to char on the bottom and edges, this is what smokes
- the fish while it cooks, this is ok. Serve the fish on the plank. This
- recipe is great for the outdoors where a homemade camp "oven" can be used,
- no plates necessary and totally biodegradable. Walt MM
- Food love, Sandi
- Posted to MM-Recipes Digest V4 #099 by Tonya
on Apr 09, 1997
Directions
Recipe via Meal-Master (tm) v8.05
Title: Planked Red Snapper
Categories: Wildgame, Fish
Yield: 1 Servings
1 Red snapper fillet
Olive oil
Lemon juice
Paprika
Salt & pepper to taste
1 Plank board per each
Vegetables as desired
Season fillets with salt and pepper, lemon juice and a dash of paprika. Rub
with olive oil and broil slowly for 10 minutes. Remove from the broiler,
place on a plank and decorate with vegetables (onion rings, peas, mushroom
caps, asparagus etc.) Place the whole board with fish and vegetables
beneath the broiler again. Serve sizzling hot. Also for: Cobia, trout,
King, Spanish mackerel, Dolphin, Grouper, Amberjack, mullet. Recipe
Tweet