Cedar Plank-Roasted Whitefish with Roasted Tomato and Olive Relish
Try this flavorful recipe from Chef Paul Carlson.
|4servings||15minutes + 1 hour to soak planks|
- 4fillets Great Lakes Whitefish(6-8oz each)
- 1pint Cheery Tomatoes
- 1TBSP Shallotsfinely diced
- 1TBSP Verjus*or substitute champagne vinegar
- 2TBSP Sliced brine-cured olivessuch as Kalamata
- 1TBSP Fresh Basil
- 2TBSP olive oil
- salt & pepper to taste
- 2-4 Cedar Planks
- Preheat oven to 400°F.
- Place cedar planks in water and weigh them down with a heavy plate to ensure they become saturated. (I purchase planks from the local hardware store; just be sure that they have not been chemically treated).
- Next, lightly coat the tomatoes with olive oil, salt and pepper.
- Roast tomatoes in oven for 15 minutes, or until they start to burst.
- Combine tomatoes, shallots, olives, olive oil, Verjus and fresh basil. Set mixture aside at room temperature.
- Set grill to medium-high and place planks on grill surface.
- Lightly coat the surface of whitefish with oil, salt and pepper.
- Place fish on planks and roast until just cooked through, 8–10 minutes.
- Top with tomato mixture. Serve fish on a bed of wilted greens such as arugula or spinach.
*Verjus (or “green juice”) is the pressing of underripe grapes, a by-product of the winery. Verjus shares the same acid balance as wine and this lends itself nicely to foods being enjoyed with wine. Vinegar, such as champagne vinegar, makes a fine substitute.