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Chef Don's
Favorite Cape Cod Seafood Recipes
Grilled Swordfish on a Cedar Plank
Serves 4
1-2 Untreated Cedar Planks
4 Swordfish Steaks
1/2 Red Onion, sliced very thin
2 tsp. Garlic
1/2 Lemon, juiced
1/4 cup White Wine
1 Tbsp. Balsamic Vinegar
1 Plum Tomato, fine dice
2 tsp. Dill
1 tsp. Thyme
1 Tbsp. + 2 tsp. Olive Oil as needed
Salt and Pepper to taste
Soak the grill planks in water for two to four hours. Combine all of
the ingredients except the fish in a bowl and combine. Place the fish
into the bowl and submerge in the marinade. Let marinade for 20-30
minutes. Preheat the grill on high or prepare a direct-heat charcoal
fire. Once the grill is hot, brush the planks with olive oil and place
them on the cooking grate. Heat the planks until they begin to smoke.
When the planks begin to smoke, flip the planks over so the charred
side is up and reduce the heat to medium, or move the planks for
indirect cooking on a charcoal grill. Place the swordfish on the plank
and cover with the vegetables. Pour a little of the marinade over the
fish and cook, with the grill covered to retain the smoke, for 20-25
minutes or until done. You may baste the meat with the marinade if you
so desire during cooking. Because the wood also acts as an insulator,
most plank-cooked foods will take longer to cook than grilled foods.
Keep a spray bottle with water nearby just in case the plank gets too
hot and begins to flame.
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