• Cooking Time: 20
  • Servings: 4
  • Preparation Time: 20


I got this from Karen Barnaby's 'Halibut The Cookbook' and apparently it originally came from Planking Secrets by Ron Shewchuk.

I tried it the other night and it was fabulous with an Avocado, Mango & Papaya Salsa. (See separate recipe for the Salsa as I use it now with other dishes like BBQ'd Pork Tenderloin.)


  • 4 - 6 oz halibut fillets
  • to taste - kosher salt & freshly ground pepper
  • 1 tsp - ground cumin
  • 1/2 tsp - turmeric
  • pinch - saffron threads, crumbled
  • pinch - cayenne pepper
  • 1 - lime, cut in half
  • extra virgin olive oil
  • 1 - plank (cedar or fruitwood) soaked overnight or at least 1 hour


  • Season both sides of the fillets with salt and pepper.
  • Combine the cumin, turmeric, saffron and cayenne and sprinkle evenly over the fillets.
  • Squeeze the cut lime over the fillets and drizzle them with a little olive oil.
  • Marinate for 15 minutes.
  • Preheat the grill on medium-high for 5 - 10 minutes or until the chamber reaches 500 degrees F.
  • Rinse the plank and place it on the the cooking grate.
  • Cover the grill and heat the plank for 4 or 5 minutes, or until it starts to throw off a bit of smoke and crackles lightly.
  • Reduce heat to medium-low.
  • Place the fillets on the plank and cook for 15 to 20 minutes or until the fish has reached an internal temperature of 125 degrees F.
  • Remove from the grill and tent lightly in foil.
  • Let rest for 2 or 3 minutes while you make the salsa.
  • Serving Suggestion:
  • For a real presentation splash cut the plank into 4 individual pieces for each fillet and serve the fillet on the plank.
  • Top fillets with a dollop of salsa and serve the rest of the salsa on the side.

Author Credit: Ron Shewchuk

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