By Karen Adler
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Extra info for 25 Essentials: Techniques for Planking
Garnish with the remaining lemon wedges. OVEN SMOKE-PLANKING: Preheat the oven to 400°F. Place ½ cup dry wood chips in a small metal pan on the bottom rack of the oven and let smolder for about 15 minutes before planking. Place the planked fish and vegetables in the middle of the oven. Oven smoke-plank for about 20 minutes, or until the fish is opaque and begins to flake when tested with a fork. Garnish with the additional corn mixture, cilantro sprigs, and lemon wedges. Technique 15: Smoke-Planking Whole Fish CEDAR-PLANKED CHAR WITH WOOD-GRILLED ONIONS SERVES 4 Small whole fish like trout, char, walleye, bass, and even lake perch are excellent for planking, especially smoke-planking.
Place 3 grilled spears atop each swordfish fillet. Spread the crab mixture over each fillet, spreading it so that it seals the edges of the fish to the plank. Place the planks over the hot fire for 3 to 4 minutes, or until the planks begin to pop. Move them to the low-heat side of the grill (atop the foil) and close the lid. Cook for 10 to 12 minutes, until the crab mixture is golden brown and the fish is just opaque and begins to flake when tested with a fork. ) Serve each individual plank atop a large plate.
Oven smoke-plank for 45 to 60 minutes, or until the fish is opaque and begins to flake when tested with a fork. Garnish with lemon wedges. ) Technique 16: Smoke-Planking Shellfish KISS-OF-SMOKE PLANKED SHRIMP WITH BÉARNAISE BUTTER SERVES 4 TO 6 This is one of our most delicious and favorite recipes from Fish & Shellfish, Grilled & Smoked (The Harvard Common Press, 2002). The shrimp (or prawns, scallops, or lobster if you prefer) are napped with our wonderful béarnaise butter, with all the flavor of a classic béarnaise sauce—but it's no-cook!