Cooking Fish On A Plank Over Charcoal: Is It Different?

Choosing the Right Plank

For cooking fish on a plank, look for dense, hardwood planks such as cedar or maple. These types of wood have a low resin content, which can impart unpleasant flavors to the fish. Cedar planks, in particular, have a natural oil that can add a smoky flavor to the fish. Soak the plank in water for at least 30 minutes before cooking to prevent it from catching fire. Preheat the charcoal grill to 375-400°F (190-200°C) and place the plank directly on the grill grates.

Preparing the Fish

Before cooking the fish, make sure it is fresh and properly stored. Rinse the fish under cold water, pat it dry with a paper towel, and season it as desired with herbs and spices. A general rule of thumb is to cook the fish for 8-12 minutes per pound, depending on the thickness of the fish. For a 1-inch thick fish, cook for 8-10 minutes per side.

Cooking the Fish

Place the fish on the preheated plank, skin side down if it has skin. Close the grill lid to trap the heat and smoke. Cook for the recommended time, or until the fish is cooked through and flakes easily with a fork. Use a meat thermometer to check the internal temperature of the fish, which should reach 145°F (63°C) for medium-rare. Remove the fish from the grill and let it rest for 2-3 minutes before serving.