Cedar Plank Fish


2 tbsp    olive oil, plus more for the plank
4              6 to 8 ounce pieces of white fish (Basa, Sole Turbot)
2 tbsp    prepared wasabi (that is wasabi paste from a jar or a tube)
2 tbsp    sugar
1 tbsp    soy sauce (or tamari for a
gluten-free option)
1 tbsp    freshly grated ginger


Soak the cedar planks in water to cover for 12 or so hours.
Blot the planks dry with paper towels. Lightly coat one side of each plank with oil.
Season the fish with salt to taste and let it rest at room temperature for 15 minutes.
Mix together the oil, wasabi, sugar, soy sauce, and ginger in a small bowl.
Using paper towels, wipe off any moisture that accumulates on the surface of the fish. Place each fillet round side down on the oiled side of a cedar plank and generously brush the top of each fillet with some of the marinade. Roll the thick end up to the thin end. (you can add various things inside the roll. In my picture I have a spinach puree but mashed potatoes work great as well.
Preheat a gas or charcoal grill to medium-hot. Place the planks on the grill, cover, and cook until the fish begins to split on top, and the fish is cooked to the desired doneness, about 8 minutes, depending on the thickness. Serve the fish immediately.
Discard the planks after dinner, once they’ve cooled completely.


Recipe courtesy of:
Mark Mogensen, Chef & Owner of
Black Birch Restaurant, Hockley

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Author: Living Spaces

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