2 Hickory Planks (only use wood that has not been treated and is food safe)

Olive Oil

1 lb Salmon, Halibut, Swordfish, Striped Bass, Cod, etc… cut into 4 portions

Sea Salt

Smoked Paprika

2 Tbsp Lemon Drop Hot Sauce + more for serving

1 Lemon, sliced thinly into rounds

 

Submerge planks in water and soak for 4-24 hours.   

Preheat grill on high heat.  Place plank on grill for 1 minute to begin slightly charring board.  Remove and rub charred side with olive oil. 

 

Place fish skin side down on charred side of plank.  Season with salt, smoked paprika and then drizzle with Lemon Drop hot sauce.  Lay lemon slices on top of fish.

 

Place planks on the grill and close the lid.  When smoke begins to pour out of the grill, reduce the heat to low and cook for approx. 10-15 minutes or until fish is just cooked through.  Note: Cooking time will vary depending on the thickness of your fish (approx. 15 minutes per inch of thickness).

 

Serve with more Lemon Drop hot sauce on the side!

 

Tips: If planks catch fire, spritz edges with water.  We prefer hickory planks because they impart a smokier flavor to fish.  Cedar planks can be used as well. Planks can be re-used a second time!  Rinse and air-dry thoroughly before storing for future use.