Let me just start by saying - this recipe is ridiculously good. The smoky woody flavors from the cedar plank mixed with the herby garlicy lemony butter... all on top of some of the best fish on the planet - SO good.
For the special this week I made up a big batch of the butter using fresh tarragon, fresh baby dill, fresh lemon juice, garlic and organic butter. We've got heaping spoonfuls of the stuff in a 2oz tub available for purchase if you'd like to keep things super simple. If you'd like to make your own - here's the details!
- 1 stick (1/2 cup) butter
- 2 tsp dried tarragon (or 2 T fresh)
- 2 tsp dried dill (or 2 T fresh)
- 3 cloves garlic, minced
- 1 heaping T of fresh lemon juice
Blend it all up and store it in the fridge for up to a couple of weeks if you've got leftovers. We put some on a side of sockeye salmon a couple of days later and yep, it was delish!
Now, get yourself a cedar plank (we have these at the shop for $4) and about a half pound of halibut per adult serving. Soak your cedar plank in water for at least 30 minutes and get your grill heated to medium highish. Place your halibut, skin side down, on the plank when you're ready and salt and pepper the fish. Melt a tablespoon or so of the herb butter (for about a pound piece) and pour it over the top of the fish.
Place your plank and fish on the grill, and close the lid up. We use coals and while I was trying to get a photo of this process the edge of the plank caught on fire. This isn't a huge problem, but we don't want to burn the fish, so if you're using coals go ahead and slap the lid on and turn the air vents down a bit so we're more slowly roasting than directly heating. If you're using gas, turn the flame down so that it's not licking at the wood and starting a plank fire. I promise, this is not as tricky as it sounds!
Cook your fish with the lid on for about 15 minutes, then baste with a bit more of the butter and cook for another 10 minutes or so - until it's lost its center translucentness and is cooked through. Slide it off the plank and prepare to be amazed at your culinary skill. Serve with some fresh corn or roasted asparagus and a nice cold beverage. Best meal ever!