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Alder Planked Halibut with Horseradish Crumb Topping

Wild Halibut Season it here! Let's plank some! I'm thinking Alder would be a nice paring for Halibut- it's a mild fish and alder smoke is delicate and subtle.

Alder Planked Halibut w/ Horseradish Crumb Topping

Ingredients:

1 Outdoor Gourmet Alder Grilling Plank

1 Wild Halibut Fillet, Fresh

4 Tablespoons Parsley, chopped

1 ½ cups Bread Crumbs

2 Tablespoons Butter

3 Tablespoons horseradish, peeled + chopped

First: Soak Outdoor Gourmet Alder Grilling Plank in water for at least an hour, but longer is better.

Chop parsley and peel Horseradish root- for this step I highly recommend some sort of eye protection and possibly something to cover your nose and mouth… I used goggles and a bandana.

Then: Turn on the broiler. While it’s heating up, whir bread crumbs, butter, parsley, and horseradish together in a food processor.

**I wore my goggles for this step too. Raw horseradish is strong!! Not to worry though- some of the sharpness calms down when horseradish is cooked.

Place your halibut fillet on the soaked Alder plank, then cover the exposed part of the plank with foil to protect it from the broiler.

Next: Pack your horseradish breadcrumb mixture atop the halibut fillet and place under boiler for 2 minute to brown the crumbs.

Preheat: Grill for 350-400°. Remove halibut from under broiler, discard foil and place plank and halibut with pre-browned crumbs onto grill and close the lid.

Allow the plank to smoke and smolder until the fish is down to your liking. Cooking times with vary depending on the sizes of your halibut fillet.

Finally: Carefully remove from grill, serve with a springy salad and enjoy!

Welcome to Your Weekend! -KB

Posted by: kbrandt Created on: Wed 11 April 2012 20:35 Last modified: Mon 30 April 2012 18:43

This article was posted in Latest Posts , Fish: Non-Salmon and tagged with Planking , alder grilling planks , Halibut , Harwood Grilling Planks

Maple Planked Whiting with White Truffle Balsamic Glaze Grill

Outdoor Gourmet - Maple Planked Whiting with White Truffle Balsamic Glaze

Well, the last of our Outdoor Gourmet 100 Percent Natural Wood Planks has given up the ghost. But it was a tasty, tasty, ghost! After a trying Monday at work, I had to get the grillin’ groove on. So, I stopped by the grocery and picked up a few Whiting fillets, some broccolini, and a white truffle balsamic glaze made by an Italian company called Colavita.

Outdoor Gourmet - Maple Planked Whiting with White Truffle Balsamic Glaze

This cook was a bit different, as I only had one plank left. Luckily, it was a maple grilling plank, which we have found we like quite a bit. While the maple doesn’t give off the spicy smoke flavor that we get from the cedar grilling planks, it does impart a subtle mellow smoke flavor that serves as a nice backdrop for the fish and whatever sauce or spice mixture we use.

The other serving I made went inside two of the Outdoor Gourmet Cedar Grilling Wraps I put together and tied using the natural fiber thread that comes in the wrap packs.

Outdoor Gourmet - Maple Planked Whiting with White Truffle Balsamic Glaze Prep

Whiting fillets are a bit ‘skinny,’ so I put two on the maple grilling plank and two in the cedar wraps. The spice mixture on the fish consisted of sea salt, fresh cracked pepper, a little chili pepper, and some herbes de provence. The broccolini I coated with some light olive oil and then tossed with sea salt and more of the cracked pepper.

I grilled the fish on high for a few minutes to get the grilling plank to smoke a little, and then turned the burners down to medium to let it finish up. Mid way through I put on the broccolini, which wilted up nicely with a touch of charring. Good stuff.

If you’ve not used grilling planks, I suggest you give it a try. I know I’ve been doing a lot of fish with it lately, but this is what happens when a meat eater loves a vegetarian! I promise to do some land animal very soon, or at least as soon as we renew our stock of Outdoor Gourmet Wood Grilling Planks! Welcome to your weekend.

About the Return Guest Blogger: Kevin Sandridge

Author of The BBQ Smoker Site, a blog that details products, reviews, new, recipes, competitions, and everything BBQ and native Floridian, Kevin knows his way around the 'cue. Got a question pertaining to cookin' it up on the grill, ask Kevin!

Posted by: kbrandt Created on: Thu 19 May 2011 07:03 Last modified: Mon 12 September 2011 19:10

This article was posted in Fish: Non-Salmon and tagged with Planking , Guest Blog , Grilling Wraps , Hardwood Grilling Planks , Fish

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Cedar Plank Grilled Orange Roughy with Fresh Tarragon

If you read this blog with any regularity, you know that I’m a huge fan of the Outdoor Gourmet company. In fact, I’m quickly running through my supply of 100 percent natural and sustainably produced Cherry, Maple, and Cedar Grilling Planks and will soon have to place another order!

Tonight’s contribution to my shrinking wood plank supply – Plank Grilled Orange Roughy with Fresh Tarragon - was perhaps one of the tastiest efforts in cedar plank grilled fish I’ve attempted. Ever. Yes, folks. It was that good.

Seriously. I thought my last effort with Cherry Plank Grilled Salmon with Amber Agave Nectar Rub was good. And then there was the Cedar Skewered Gulf Shrimp with Chimichurri Flank Steak, which was off the hook! But tonight’s meal just worked. I’ve had my disasters, and as Larry over at the BBQ Grail can tell you, it ain’t no fun when food plans run aground. Of course, the special joy of tonight’s meal was that I got to share it with the woman I love. It was but a small gesture to try and show her how much I appreciate her putting up with me for the past six years. Trust me, she deserves a medal!


Orange Roughy set out on soaked cedar grilling planks from Outdoor Gourmet.


Close up of the prepped orange roughy with olive oil, cracked black pepper, cumin, chilli pepper, orange peel, fresh tarragon, and a little amber agave nectar.


Getting some heat over a medium flame. The cedar planks grilling smoke smell during this cook was awesome!

If you haven’t tried grilling with wood grilling planks, you should give it a go. Beware the “pre-packaged” fish on a plank packs you can find now in your grocer’s freezer section. It’s just not right. Especially when you can select top quality fish from nearly every corner of the country these days. Also, all planks are not created equal. You want to be sure the wood grilling planks you use are 100 percent natural, produced in the USA. You wouldn’t spritz your grillables with pesticide would you? Well of course you wouldn’t. So don’t grill on something that might have the stuff “built in!” Plus, companies like Outdoor Gourmet not only source 100 percent untreated Western Red Cedar Grilling Planks, they also do it in a sustainable manner. Know what you eat. Eat what you love. Welcome to your weekend.

About the Guest Blogger: Kevin Sandridge

Posted by: kbrandt Created on: Thu 12 May 2011 07:10 Last modified: Mon 12 September 2011 19:03

This article was posted in Guest Blogs , Fish: Non-Salmon and tagged with Planking , Guest Blog , Fish

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Grill Grrrl Recipe Contest Winner

We ran a giveaway through our friend the Grill Grrrl and here is the winning recipe: Marc's Planked Pike Perch. Thanks for the great recipe and photos Marc!

Ingredients

1 Outdoor Gourmet Cedar Grilling Plank, soaked for two or more hours

1 fillet of Pike Perch (other white fish will work just fine)

1 cup Cherry Tomatoes, halved

3 sprigs of fresh dill

A squeeze of lemon juice

Sea salt and fresh cracked pepper to taste

Dill Cream Sauce

½ cup white wine

½ cup cream

2 cloves of garlic, minced

4 TBS. Dill, minced

Directions

First: Soak Outdoor Gourmet Cedar Grilling Planks for 2 or more hours. Then, preheat grill the front of the grill to Medium-High (400°), while leaving the back of the grill “heatless,” to produce indirect heat.

Then: Place Pike Perch fillet on plank and top with fresh dill, tomatoes, then drizzle with lemon juice and top with salt and pepper. Place ceder grilling plank with perch on the indirect heated side of grill, close lid and cook for about 30 minutes.

Meanwhile: In a medium saucepan combines cream and wine. Bring to the boil and simmer for about 5 minutes, then add garlic and dill.

Finally: Carefully remove Perch from grill, top with dill sauce and enjoy!

Welcome to Your Weekend. -KB

Posted by: kbrandt Created on: Thu 14 April 2011 15:34 Last modified: Sun 18 September 2011 21:06

This article was posted in Fish: Non-Salmon and tagged with Planking , Guest Blog , cedar plank grilling , Fish , Perch

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Wild Halibut Grilling Planks 7x15 (2nds): case of 20

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