This American Indian technique results in meat that absorbs a smokey, sweetness from the wood and stays extremely moist. Planked fish and other foods can be roasted in the oven, but magic happens on the grill.
Cedar or alderwood planks
2 garlic cloves, minced
1⁄2 cup chopped fresh herbs
2 tsp. coarsely ground black pepper
1 tsp. grated lemon zest
1 tsp. coarse salt
1 tsp. dry mustard
2 lb. arctic char or salmon trout fillets
1⁄2 cup olive oil
3 tbsp. lemon juice
1 bunch scallions
1 lb. small red potatoes, steamed and halved
1. Soak planks in water several hours or overnight.
2. Combine garlic, herbs, pepper, lemon zest, salt, and dry mustard; rub into char fillets. Let stand 1 hr.
3. Whisk oil and lemon juice; brush over fish. Brush remainder on scallions and potatoes.
4. Place soaked plank on grill and close cover or place in oven. Let plank heat 3-4 min. Place fish on plank and cook 12-15 min., or until of desired doneness.
5. Remove fish; grill scallions and potatoes until tender.