Plank Grilled Snapper

Cedar planks add unique and intriguing flavors to your foods as they grill. Soak your planks in water for one hour or longer before grilling. When the grill is hot put the plank on the grill, smooth side down and char, turn the wood over and then place fish or chicken on top to cook. The planks maybe reused.

This recipes tastes best with baby snapper fillets. Soak cedar planks for 1 hour or longer.

Cedar Plank-Grilled Red Snapper
Serves 4-6

2 pounds of snapper fillets
1 tablespoon olive oil
½ cup dry vermouth or dry white wine
3 tablespoons fresh flat parsley chopped fine
3 tablespoons fresh basil chopped fine
2 tablespoons fresh chopped chives
1 tablespoon fresh chopped cilantro
3 cloves garlic minced
Mild chili powder
Sea salt

1. Put the snapper in a non-metallic casserole dish. Sprinkle the filets with chili powder, Herbamare and a very small amount of sea salt.

2. Mix together the olive oil, wine, garlic and herbs in a separate small bowl. Spread over fish and allow to marinate for a minimum of 30 minutes.
3. Preheat grill. Place the smooth side of the soaked cedar plank on the fire. Allow it to get charred, turn it over. Place the fish fillets skin side down on top of plank. Cook on high heat. Do not turn fish while it is cooking.

4. Depending on the thickness of the fillets it will probably take about 15-20 minutes. Cut into the fish to check for doneness, it should be firm, not fleshy, fish should be moist not dry.

Complementary Wines: Albarino, Chinon, Cote Chalonnaise, Rosé: Champagne

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