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Ready To Print Plank Cooking Seafood Guide

Ready To Print Plank Cooking Seafood Guide

Plank Cooking Seafood

“The Ultimate Guide”

 

The Grilling Plank SuperStore

http://www/GrillingPlanks.Biz

 

The sole purpose of this guide is to suggest choices that you can make right on the spot for your own personal recipe.  Maybe never the same twice or perhaps your signature entrée and family favorite.  This guide can be printed out or saved to your hard drive for use at any time.  Try different combinations until you have discovered the ones that tickle your taste bud the most.

 

Created and dedicated to all of our customers, friends and supporters

 

How To Grill Fish Fillets and Steaks On A Plank

 

 

One of the most frustrating fact about cooking fish on our grills is how dry they can become.  One option to deter this is to wrap the fish in foil and then to the grill.  Might as well use the oven inside and not enjoy your own back yard at all.  I prefer outdoor cooking every time.  When I discovered plank cooking it changed the way I prepare many foods on the grill forever.  Fish whether whole, fillets or steaks as well as shell fish can be prepared on the grill and still remain moist and tender with an abundance of flavor just by switching cooking methods to planking.

 

Step 1)             Purchase a food quality aromatic wood plank from a trusted source.  Your local lumber yard may not supply food quality woods.  Remember what you have seen crawling or flying around the place.  Cedar for seafood is the most common however there is also alder, mesquite, cherry, hickory and more.  Fish cooks quickly so thin cut planks are quite sufficient for planking fish. 

 

Step2)              Soak soft wood planks like cedar for an hour or two.  Hardwood planks may take several hours to prepare. 

 

Tip: presoak a few planks and after the correct period of time then drain the excess liquid and then wrap the plank in plastic wrap and set it into the freezer.  When needed they will defrost in a few minutes.

 

Plank Soaking Options:

  • Water
  • Wine
  • Fruit Juice
  • Beer

Step 3)             Set up your covered grill for indirect plank cooking, gas grills use an area without or with low flame under it, charcoal grills move the hot coals to one side of grill and leave an area on the other side for your plank.  Prepare your fish.  Place the wet plank food side down on the hot side of the grill until it begins to smolder-about 15min.  Turn the plank over and add a bit of olive oil to the food surface, move the plank to the cooler side to the grill and add your fish.  Add an optional flavor to the fish by placing a branch or leaves of your favorite fresh herb to the plank and then set the fish on top of it skin down.

 

Fresh Herb Options:

 

  • Basil
  • Oregano
  • Rosemary
  • Sage
  • Dill

Step 4)             Close the cover of the grill for about 8 to 30 min. depending on the thickness of your fish and the heat of the grill.  Be prepared for flare ups.  Always have a sprayer of water handy to quench any flame that my appear.  Your entire neighborhood will begin to fill with the smoky aroma of your plank.  Prepare for unexpected guests.

 

Step 5)             Your fish needs to be cooked to 145d internal temp.  Use a good internal meat thermometer to be sure.  Another less accurate method is to check to see if the juices of the fish run clear.  When this has been reached your meal is served.  Remove the plank from the grill and dose in a pail of water to extinguish all embers. 

 

These are common steps for plank cooked fish recipes.  Now let’s get into preparing your fish for the plank.

 

Never Leave Your Grill Unattended!!!

You may decide to marinate your fish before planking.  Here are some options for marinates.  If you choose to marinate set the fish and marinate in the refrigerator for a couple of hours before planking.

 

Choices For Marinates:       

 

  • Soy Sauce
  • Wine
  • Fruit Juice
  • Flavored Olive Oil
  • Flavored Vinegar
  • Diluted Lemon or Lime Juice

Or/and you may choose to use a seasoning rub for your fish before cooking.  Just prepare the ingredients for the rub and then spread it onto both sides of the fish.  I helps to coat the fish with olive oil before adding the rub to help it stay on.

 

Choices For Rubs:

 

  • Black Pepper
  • Garlic Powder
  • Sea Salt
  • Dijon Mustard
  • Chopped Fresh Chives
  • Chopped Fresh Dill
  • Chopped Fresh Basil
  • Chopped Fresh Thyme
  • Chopped Fresh Fennel
  • Chopped Fresh Cilantro
  • Lemmon or Lime Zest
  • There is more but use your imagination or a mixture of the above items.

Some of use enjoy adding a glaze to fish.  This is added just as the cooking cycle is ending.  A good glaze includes a sweet ingredient to help it melt and adhere to the fish surface.  Choose your favorite flavors below mix together and have ready to add to your fish when the time is right.  Have some extra sauce on the table for you dinners use at the table.

 

Choices For Glaze Ingredients:

 

  • Maple Syrup
  • Soy Sauce
  • Mayonnaise
  • Liquid Smoke
  • Dill Sauce
  • Ginger
  • Dijon Mustard
  • Fruit Juice
  • Brown Sugar
  • Crushed Cranberry or other Fruit
  • Yogurt

You now have the knowledge to prepare a memorable Plank Cooked fish entrée.  Keep track of your favorite combinations and enjoy plank cooking fish in your own back yard.

 

“The Ultimate Guide For Plank Cooking Seafood”© From Natures Choice Grilling Planks™ 2011

Herb Buttered Scallops Ingredients: 

12-16oz. Bay Scallops, garlic powder, onion powder, thyme and real butter.  

Melt the butter and add the herb powders and thyme, heat until well blended. 

Slip the scallops onto kabob stick and baste with the butter blend. 

Lay the scallop kabobs on a prepared hot thin cut grilling plank and cook at 350d until cooked (5-10 min.) basting and turning several times. 

Serve with lemon wedge and a side of fresh herb butter blend.

Submission by Art, Bangor, Maine 5/06

Pesto Salmon Ingredients: 1/2 tablespoon balsamic vinegar, 1 tablespoon lemon juice, 1/3, cup olive oil, red pepper flakes (optional - adjust amount according to desired flavor), Basil Pesto (your typical supermarket variety, usually found in the same refrigerated section where they keep the higher priced pasta) A salmon fillet - between one to two pounds.  (Trout is even better).   Plank Used: Cedar  

Directions

  1. Mix the vinegar, lemon juice, oil (and if applicable, hot pepper flakes) together. 
  2. Place the fish in a large zipper bag, and pour the mix in with it. 
  3. Close up the bag, and leave it in the fridge to marinate.  The fleshy side of the fish should be face down.  The longer you let it marinate, the better (overnight is ideal), but even if it's only for a half hour while you wait for the grill to heat up, it should still turn out well.
  4. Take the fish out.  Rub a bit more olive oil onto the skin to prevent it from sticking to the plank, and then place the fish skin side down on the cedar plank. 
  5. Put the plank on your grill, which should be running at about medium low heat, and close the grill top. 
  6. Once your fish is within about 5 minutes of being ready (white albumin should be visible emerging up through the pink flesh of the skin), take a butter knife and spread pesto liberally all along the top of the fish.  Close the grill lid and wait for the fish to finish cooking according to your own tastes.
  7. Take it out when it's ready and enjoy.

  I had the biggest salmon critics in the world - Norwegians - come over to our house once for a dinner party, and they gobbled up every last bit of salmon I'd prepared in just minutes.  

Submission by Bryan, E. Brunswick, NJ  8/08

Seafood Rub Ingredients

2 tablespoons brown sugar, 2 teaspoons black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon liquid smoke, 1 teaspoon chipotle spice and salt to taste.Mix all ingredients together and use on any fish fillet for a great new flavor.

Submission by Jennie, Atlanta, Georgia    12/06

Cedar Planked Salmon With Maple Glaze

Cedar Planked Salmon With Maple Glaze

Wrapped Scallops and Herbs

Wrapped Scallops and Herbs

Recipe Contest Winner!!!

I have used several wood types for my seafood but I like alder and cherry the best for shellfish and scallops.  Wraps are very useful for quick cook items like these small foods.  They work will in the oven on a baking pan or cookie sheet at about 375d or so or over indirect heat on a charcoal or gas covered grill.  This is one of my guests favorites, and because you cook each individuals portions in one wrap you can adjust the marinates or seasoning to suit each person served.

  • Ingredients:
  • 10 or 12 bay scallops
  • Fresh herbs(chopped) like parsley, chives, basil or your favorite about 6 tablespoons total.
  • Some lime or lemon juice from 1/2 to 1 full fruit per wrap portion
  • A dash or two of coarse pepper.

Soak wraps to be used (one for each serving) for about 15 or 20 min. in white wine or water or juice, be creative with this step.  Combine all the above ingredients and marinate in the fridge for about 20 min.  Place mixture in the center of the soaked wrap and fold and secure with a piece of twine or paper clip.  Cook until scallops are somewhat firm, try not to over cook, the scallops can get hard when cooked to long.  Serve each wrap on your guests plate and eat them up directly off the wrap.  A very unique meal.  Always good served with a rice or pasta side dish. 

I've got several more recipes for grilling wraps.  I will be submitting them to you in the future.  Thanks for looking! 

Submitted by Janice, Los Angeles,  Calif.  5/16/09

Cedar Plank Salmon with Blueberry-Zinfandel Sauce

Cedar Plank Salmon with Blueberry-Zinfandel Sauce

Disclaimer

Disclaimer

Attention: With any recipes and food product, you should aware that you and others may have certain allergies to certain ingredients. Review a recipe carefully to ensure that it is free of any ingredients that you may be allergic to. If you prepare any recipe on this site, you absolve Creekside Furniture, The Grilling Plank SuperStore and the authors of each recipe from any responsibility for any adverse effects to the recipes that you choose to prepare and share. 

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