Grilling: Planked Whitefish With Cilantro-Lime Butter
A delectable cedar-plank grilled whitefish recipe bursting with zesty flavors from fresh cilantro, spicy serrano chile, and tangy lime. Perfect for a relaxing outdoor barbecue, this dish showcases a harmonious blend of smoky, buttery goodness that will undoubtedly impress your guests.
— Constant Cookbook
Ingredients
- 2 large or 4 medium fillets of a mild whitefish, such as haddock, flounder, or cod
- 1 teaspoon Kosher salt
- 1 teaspoon chili powder
- 1/2 teaspoon freshly ground black pepper
- 8 tablespoons of butter, softened
- 2 tablespoon finely chopped fresh cilantro
- 1 medium serrano chile, seeded and finely minced
- 1 tablespoon lime juice
- Zest of 1 lime
- 2 cedar planks, soaked for 1 hour prior to use
Instructions
- 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.
- In another small bowl mix together salt, chili powder, and black pepper. Season both sides of fish with seasoning mixture.
- 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. Clean and oil the 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.
- Remove fish from the grill, spread with the cilantro-lime butter and serve.
Cook Time
45M
Prep Time
PT20M
Yield
4
Nutrition
- Calories: 299 kcal
- Carbohydrate Content: 1 g
- Cholesterol Content: 108 mg
- Fiber Content: 1 g
- Protein Content: 20 g
- Saturated Fat Content: 15 g
- Sodium Content: 583 mg
- Sugar Content: 0 g
- Fat Content: 24 g
- Serving Size: 4
- Unsaturated Fat Content: 0 g
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