Planked Whitefish with Cilantro-Lime Butter
We love this twist on white fish that strays from the ordinary lemon and butter recipe we are all so accustomed to. Using cilantro and chile to add a hit of kick really gets us excited to fire up the grill!
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- 2 - 4 flounder
- OR 2 - 4 cod
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- 1/2 teaspoon freshly ground black pepper
- FOR THE CILANTRO-LIME BUTTER:
- 8 tablespoons butter, softened
- 2 tablespoons cilantro, finely chopped
- 1 medium serrano chile, seeded and finely minced
- 1 tablespoon lime juice
- 1 lime, zested
- 2 cedar planks, soaked 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.