Cedar Plank Grilled Halibut
the aromas of wood do this fish proud!


Today's feature recipe.......

Cedar Plank Halibut

For a HOW-TO guide on cedar plank grilling, check out our ......Slideshow

Preparation & Cooking time: 3 hours
Serves: 2

  • 1 Halibut filet -- about one pound
  • Olive Oil
  • 1 bottle of Chardonnay
  • 1 tablespoon of fresh rosemary, finely chopped
  • salt & pepper to taste
  • 1 food-grade cedar plank

Soak cedar plank for minimum of two hours in a mixture of 1 part water and two parts Chardonnay. At the same tiime, place Halibut in a large casserole dish with salt and pepper to taste and 1-2 cups of Chardonnay. Refrigerate until ready for grilling.

To Cook:
Light the grill (propane or wood burning) and allow temperature to reach 400 degrees F.

Remove plank from solution and allow excess fluids to drip off. Coat the top side of the plank with olive oil or vegetable oil and place filet skin-side down on oiled side of plank. Place plank on hottest part of the grill and close lid. After roughly 10 minutes check filet to make sure no flare-ups have occured. (keep a spritzer bottle of water handy for flare-ups). If your filet is thick, you may need an additional 8 -10 minutes to cook the Halibut completely

To Serve
Remove fish from the cedar plank -- DO NOT try to remove the filet with the plank. Allow fire to cool down before atempting to discard the cedar plank.

Wine: Chardonnay