Planked Whitefish With Cilantro-Lime Butter Recipe

By
Joshua Bousel
a photo of Joshua Bousel, a Contributing Writer at Serious Eats
Joshua Bousel
约书亚Bousel是个严肃的老人吃,华体会app入口started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.
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Updated Aug. 30, 2018
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I'm making strides at becoming aseafood eater. If it's fried, I'll most likely at least try it, but I want to step it up and eat fish not just because it has a golden crunchy crust, but because it's fish.

The next step to achieving this was making a mild flavored fish, planked, and mixed with other flavors that I knew I already liked—that's where this recipe for acedar planked whitefish with cilantro-lime buttercame in. Any mild, flaky whitefish will do; my fishmonger had fresh flounder. Coming from a grilling mindset, I thought about rubs, and what would match well with wood flavor fromplanking—I opted for a cedar plank.

Once the fish was opaque and started to flake, after about 20 minutes over anindirect,medium heat, I slathered on a tastycompound butter of cilantro, serrano chile, and lime.

All of my inclinations here were right on.While both the woody flavor of the plank and butterwere excellent additions, they only complemented and didn't mask the fish. It's a great way to enjoy fish, particularly for seafood eaters in training.

Recipe Facts

5

(2)

Active:20 mins
Total:45 mins
Serves:4 servings

Rate & Comment

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  • 2 large or4mediumfilletsof a mild whitefish, such as haddock, flounder, orcod

  • 1teaspoonkosher salt

  • 1teaspoonchili powder

  • 1/2teaspoonfreshlygroundblack pepper

For the Cilantro-Lime Butter:

  • 8tablespoonsbutter, softened

  • 2tablespoonsfinelychopped fresh cilantro

  • 1mediumserrano chile, seeded and finely minced

  • 1tablespoonlime juice

  • Zest of 1 lime

Directions

  1. Soak cedar planks for 1 hour prior to use.

    In a small bowl, combine butter, serrano chile, cilantro, lime juice, and lime zest. Set aside.

  2. In another small bowl mix together salt, chili powder, and black pepper. Season both sides of fish with seasoning mixture.

  3. Light one chimney full of charcoal.When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.Cleanandoilthe grilling grate. Place planks over hot side of the grill until it start to char and smoke. Flip planks over and move to cool side of grill and arrange fish on top. Cover grill and cook until fish is opaque and starts to flake, about 15 to 20 minutes.

  4. 把鱼从烤架,传播with the cilantro-lime butter and serve.

Special Equipment

Grill, 2 cedar planks (pre-soaked)

Nutrition Facts(per serving)
299 Calories
24g Fat
1g Carbs
20g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 299
% Daily Value*
Total Fat24g 31%
Saturated Fat 15g 74%
Cholesterol108mg 36%
Sodium583mg 25%
Total Carbohydrate1g 1%
Dietary Fiber 1g 2%
Total Sugars 0g
Protein20g
Vitamin C 4mg 19%
Calcium 27mg 2%
Iron 1mg 4%
Potassium 252mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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