- Cooking Time: 20
- Servings: 4
- Preparation Time: 20
BackstoryI 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.