Plank Grilled Redfish

Method

• Step-by-Step Method for Plank Grilled Redfish
• Soak the untreated cedar plank fully submerged in cold water for at least 1 hour (up to 2 hours) to prevent burning.
• Preheat a charcoal or gas grill to medium-high heat (about 400°F/200°C), ensuring the grates are clean.
• While the plank soaks, pat the redfish fillets dry with paper towels to remove excess moisture.
• Lay the redfish fillets skin-side down and season both sides with salt and freshly ground pepper to taste.
• In a bowl, mix the Dijon mustard and brown sugar until fully combined into a paste.
• Evenly spread the Dijon mustard and brown sugar mixture over the top (flesh side) of each seasoned redfish fillet.
• Place the soaked cedar plank directly on the preheated grill and close the lid, allowing it to heat for 2-3 minutes until it begins to smoke and crackle.
• Carefully place the prepared redfish fillets, skin-side down, onto the hot plank.
• Close the grill lid and cook for 12-18 minutes, or until the fish flakes easily with a fork and the top caramelizes slightly.
• Monitor the grill temperature and check occasionally for any flare-ups around the edge of the plank; adjust grill temperature if necessary.
• Once cooked, use tongs and a spatula to transfer the cedar plank with the fillets to a heatproof surface.
• Rest the redfish for 2-3 minutes to allow juices to settle.
• Serve directly from the plank or carefully lift fillets onto plates.
• Suggest pairing with a crisp green salad or grilled seasonal vegetables.
• For plating, garnish with fresh cracked pepper and an optional lemon wedge for brightness.
• Enjoy immediately for best texture and flavor.