Plank Grilled Redfish

30 minutes
Amount Per Serving: Calories 232.3; Fat 2.9g; Carbs 21.3g; Cholesterol 103.7mg; Sugars 17.8g; Protein 29.9g; Sodium 1.3
The richly flavorful redfish is doubly enhanced by the fresh scent of the wood.
1 rating
layout 0 comment


  • 1 untreated cedar plank (6 by 14 inches)
  • 2 redfish fillets, about 1 1/2 pounds
  • Salt and freshly ground pepper to taste
  • 6 tablespoons Dijon mustard
  • 6 tablespoons brown sugar


  • Preheat the wood or charcoal grill to medium-high heat and put the cedar plank on the grill for about 15 minutes.

  • Meanwhile, clean the fillets under cold water, pat dry and sprinkle with salt and pepper.

  • In a small bowl, whisk together the mustard and brown sugar until blended and smooth.

  • Spread the mustard mixture over the surface of the salmon with a rubber spatula, then turn the fillets over and spread with the rest of the mixture.

  • Grill, covered, for about 3 minutes. Turn carefully to the other side, and grill about 3 minutes more, or until the salmon is just cooked through and the glaze is beginning to caramelize and turn slightly crusty.

  • Put the fillet on each plate, and pour the sauce over the redfish.

  • Serve immediately.

  • Serving Suggestions: Serve with rice pilaf and salsa.

Frozen Redfish Products