Seafood, vegetables or meats cooked on a dampened cedar plank over a hot grill will bestow another dimension of flavor to your meal. First, your senses will be aroused by the aromatic scent of cedar planks as you prepare you dish. As if that isn’t enough (for those that love the smell of cedar), the food itself is tasty, moist and tender. Cooking with cedar planks increases the retention of juices and flavors as the moisture from the pre-soaked plank steams and flavors the food; imparting a hint of smoky flavors. My favorite so far; sea bass.
cedar plank grilled sea bass for two
10 – 12 oz Chilean sea bass, 2 inches thick
fresh lemon juice
sea salt and pepper to taste
garnish: lemon rings and/or fresh thyme
1. Follow the directions on how to use the cedar planks, soaking the planks for at least an hour
2. Heat up the grill, get it nice and hot
3. Place the sea bass on the pre-soaked plank, skin side down, sprinkle with fresh squeezed lemon juice
4. Add sea salt and pepper
5. Place the plank on the grill cooking for about 10 minutes until cooked through.
6. Serve on the plank or a plate. Garnish with lemon rings and/or sprigs of fresh thyme
7. Serve with your favorite grilled vegetables or for a more hearty meal, try potatos au gratin
