Shankapotomus
07-13-2010, 06:25 PM
Cedar Plank Redfish dish with Basil Pesto, Creole Tomato's, and a balsamic vinegar reduction:
I don't really have a recipe because I sort of made it from memory. I used to work at Ruffino's and they make it there sometimes. So those of you that know Chef Peter Sclafani this one comes from him.
It is really awesome. I have made it several times lately.
Here it goes:
Go to Hareware store and buy a cedar fence board (make sure it is cedar and not treated something else).
Cut into 12" to 14" lengths (depends on how long your fillets are) and soak in a 5 gallon bucket of water for a few hours (if possible).
Turn gas grill on high and close lid.
Season Redfish fillet with Creole Seasoning on both sides.
Place fillet on cedar plank.
Slice Creole Tomato from St. Bernard or Plaqumines Parish into 1/4 inch rounds and lay 3 or 4 on top of fish.
Spread a few spoons full of Basil Pesto liberally over the top of the tomatoes (don't use store bought, if you have a blender or food processor make it yourself. It is so much better. I used a Giada recipe that I found on Foodnetwork.com)
Lower grill temp to medium.
Place board on grill (you can do as many as you can fit but i would not do more that 3 or 4 at a time) and close the lid.
**If this is you first time trying this method stay close to the grill and watch for flame ups**
The goal is to burn the board on the bottom so that the cedar smoke fills air inside the grill and infuses its flavor in the fish. You don't want the board to burn out of control. If you get large flames just use a wet cloth to put them out. (If you let the cedar soak long enough you should not have a problem).
Let it cook for about ten minutes (cooking time may vary widely depending on how hot your grill is). If it is not cooked you can alway throw it back on. I have found it pretty hard to overcook your fish using this method because the wood helps to retain moisture in the fish.
Pull of the Grill and drizzle with Balsamic Vinegar Reduction(*)
Eat off the board and then throw the board away or use is for firewood.
*Balsamic Vinegar Reduction - Pour a cup or two of the cheapest balsamic vinegar you can find into a pot and boil it on high for about 30 minutes or until the consistency is to the point where when you put a spoon in it stick to the under side of the spoon.
I am a way better cook than writer so please PM or post any questions that you have.
Enjoy!
I don't really have a recipe because I sort of made it from memory. I used to work at Ruffino's and they make it there sometimes. So those of you that know Chef Peter Sclafani this one comes from him.
It is really awesome. I have made it several times lately.
Here it goes:
Go to Hareware store and buy a cedar fence board (make sure it is cedar and not treated something else).
Cut into 12" to 14" lengths (depends on how long your fillets are) and soak in a 5 gallon bucket of water for a few hours (if possible).
Turn gas grill on high and close lid.
Season Redfish fillet with Creole Seasoning on both sides.
Place fillet on cedar plank.
Slice Creole Tomato from St. Bernard or Plaqumines Parish into 1/4 inch rounds and lay 3 or 4 on top of fish.
Spread a few spoons full of Basil Pesto liberally over the top of the tomatoes (don't use store bought, if you have a blender or food processor make it yourself. It is so much better. I used a Giada recipe that I found on Foodnetwork.com)
Lower grill temp to medium.
Place board on grill (you can do as many as you can fit but i would not do more that 3 or 4 at a time) and close the lid.
**If this is you first time trying this method stay close to the grill and watch for flame ups**
The goal is to burn the board on the bottom so that the cedar smoke fills air inside the grill and infuses its flavor in the fish. You don't want the board to burn out of control. If you get large flames just use a wet cloth to put them out. (If you let the cedar soak long enough you should not have a problem).
Let it cook for about ten minutes (cooking time may vary widely depending on how hot your grill is). If it is not cooked you can alway throw it back on. I have found it pretty hard to overcook your fish using this method because the wood helps to retain moisture in the fish.
Pull of the Grill and drizzle with Balsamic Vinegar Reduction(*)
Eat off the board and then throw the board away or use is for firewood.
*Balsamic Vinegar Reduction - Pour a cup or two of the cheapest balsamic vinegar you can find into a pot and boil it on high for about 30 minutes or until the consistency is to the point where when you put a spoon in it stick to the under side of the spoon.
I am a way better cook than writer so please PM or post any questions that you have.
Enjoy!