Cedar Planked Red Fish

By jimrich1

This recipe works well with salmon and speckled trout/steelhead

Ingredients

• 1 untreated cedar plank:{s:1:"q";s:1:"2";s:4:"name";s:31:"- 4 four ounce red fish fillets";}i:2;a:2:{s:1:"q";s:0:"";s:4:"name";s:25:"Creole seasoning (Tony's)";}i:3;a:2:{s:1:"q";s:1:"2";s:4:"name";s:53:"-3 small fresh tomatoes (Campari or Roma) sliced thin";}i:4;a:2:{s:1:"q";s:0:"";s:4:"name";s:52:"balsamic syrup (vinegar reduced by half in saucepan)";}i:5;a:2:{s:1:"q";s:0:"";s:4:"name";s:17:"fresh basil pesto";}}}}

Preparation

Step 1

Soak cedar plank for 1 hour.

Season fish fillets on all sides with Creole seasoning. Place overlapping sliced tomatoes to cover the top of each fillet.

Remove plank from water and place on a hot grill. After about a minute, flip the plank over and place the fish fillets on it with the tomatoes on top.

Cook until internal temp is 125 - 130 degrees, about 15 minutes.

Finish with drizzles of fresh basil pesto and balsamic syrup. Serve immediately.