Cedar-Planked Char With Wood-Grilled Onions
Serves: 3
Camila Dooley
1 January 1970
Based on User reviews:
56
Spice
56
Sweetness
53
Sourness
34
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
8 sprigs
Tarragon (fresh)8 sprigs
Dill (fresh)8 sprigs
Parsley (fresh flat-leaf)1
Salt4 medium
Red Onion (peeled and halved)Directions:
1
Method 1
2
Prepare an indirect fire in your grill with a hot fire on one side and no fire on the other
3
For a charcoal grill, soak 1 cup wood chips or corncobs in water for at least 30 minutes and place directly on the hot coals when ready to plank
4
For a gas grill, place 1/2 cup dry wood chips or corncobs in a smoker box (or wrap chips in aluminum foil and poke holes in the foil) and place over direct heat in the back of the grill
5
In the cavity of each fish, place 2 sprigs each of tarragon, dill, and parsley, and 2 stems of chives
6
Season with salt and pepper
7
Place 2 fish on each plank
8
Brush the cut sides of the lemons and onions with olive oil
9
When you see the first wisp of smoke, place the planks on the indirect side of the grill
10
Set the onion and lemon halves, cut side down, directly on the grate over the fire and close the lid
11
Check the lemons after 2 or 3 minutes
12
If they have nice grill marks, remove them from the grill
13
The onions will take an additional 10 to 15 minutes and may be turned after the first 10 to 12 minutes
14
When they are nicely charred, remove them from the grill, too
15
Close the lid and continue to cook the fish until it is opaque and begins to flake when tested with a fork, 45 to 60 minutes total
16
Fillet the char and serve on a platter with the lemon and onion halves
17
Oven Smoke-Planking: Preheat the oven to 400°F
18
Place 1/2 cup dry wood chips or corncobs in a small metal pan on the bottom rack of the oven and let smolder for about 15 minutes before planking
19
Place the herb-stuffed planked fish in the middle of the oven
20
Oven smoke-plank for 45 to 60 minutes, or until the fish is opaque and begins to flake when tested with a fork
21
Garnish with lemon wedges
22
(Omit the onions
23
) 1
24
Prepare an indirect fire in your grill with a hot fire on one side and no fire on the other
25
For a charcoal grill, soak 1 cup wood chips or corncobs in water for at least 30 minutes and place directly on the hot coals when ready to plank
26
For a gas grill, place 1/2 cup dry wood chips or corncobs in a smoker box (or wrap chips in aluminum foil and poke holes in the foil) and place over direct heat in the back of the grill
27
In the cavity of each fish, place 2 sprigs each of tarragon, dill, and parsley, and 2 stems of chives
28
Season with salt and pepper
29
Place 2 fish on each plank
30
Brush the cut sides of the lemons and onions with olive oil
31
When you see the first wisp of smoke, place the planks on the indirect side of the grill
32
Set the onion and lemon halves, cut side down, directly on the grate over the fire and close the lid
33
Check the lemons after 2 or 3 minutes
34
If they have nice grill marks, remove them from the grill
35
The onions will take an additional 10 to 15 minutes and may be turned after the first 10 to 12 minutes
36
When they are nicely charred, remove them from the grill, too
37
Close the lid and continue to cook the fish until it is opaque and begins to flake when tested with a fork, 45 to 60 minutes total
38
Fillet the char and serve on a platter with the lemon and onion halves
39
Oven Smoke-Planking: Preheat the oven to 400°F
40
Place 1/2 cup dry wood chips or corncobs in a small metal pan on the bottom rack of the oven and let smolder for about 15 minutes before planking
41
Place the herb-stuffed planked fish in the middle of the oven
42
Oven smoke-plank for 45 to 60 minutes, or until the fish is opaque and begins to flake when tested with a fork
43
Garnish with lemon wedges
44
(Omit the onions)