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The Compleat Plankfish Cook
Now, as you can see, a plankfish isn't just any ordinary fish. Raised in the sea, caught by our fisherman and lovingly prepared by our chef, the plankfish is a rare delicacy. Regardless of the variety you've selected - salmon, halibut or
mahi mahi - cooking a plankfish is E-A-S-Y.
We've Got The Cooking Covered
Whether you're planning a festive outdoor barbecue or an indoor and cozy, oven-baked dinner, we've got you covered. First, order
your fresh Plankfish online here and have it delivered via 2nd-Day Air straight to your kitchen! Then, click on your preferred cooking method for our secrets of Plankfish cooking.
Grilling | Baking
Grilling
Seeing as how every grill and every plankfish is unique, we've compiled a few hints to guide your grilling.
- If your plankfish is frozen, be sure to let it thaw. Slit the plastic and remove the plankfish. Place it, plank and all, on a large plate or platter. Drain any excess water
if it pools under the plank. Thawing won't take long, and a few hours in the 'fridge should do, or even less if you put it out on the picnic table before you start the 'cue.
- Get your grill good and hot. If you're using coals, spread 'em out at least as wide as the plankfish is long. Leave some room to move the plankfish away from the heat if
necessary. If you're cooking with gas, start on high. You should be able to hold your hand just above the grates for only a few seconds at most.
- Place that plankfish on the hot spot of the barby and drop the lid. Give it about five minutes before you check it. You should see some smoke curling out by now. Wait a few
more minutes if you don't. It's OK, go ahead and take a peek....
- It's smoking now! Give the plank a shot with a spray bottle if you've got flames going. Where there is smoke there doesn't need to be fire. Gas grills: turn down the heat
now to medium. Coal-fired grills: move the plankfish a bit away from the coals if it's on fire.
- Drop the lid again and kick back with your favorite cold beverage. Feel free to muse on the merits of this ancient Indian cooking tradition. At this point, it's hard not to
keep looking-that's ok. But keeping the lid down makes sure the smoke will do its job to seal the outside with a golden glow.
- It's about 20 minutes now since you started. The smoke is rolling out, the fish is bubbling on the plank and everyone is starting to salivate. Grab that little T-Stick and
poke it into the middle of the thickest portion of the fillet. Give it a couple seconds, and if the green dot comes through loud and clear, you're done!
- If the green dot doesn't appear yet, it might take a bit longer. There's something about grilling a plankfish on a hot plank that enables it to cook evenly. Be patient, but
don't wait until the fish flakes apart all the way through. A hot fish on a hot plank will keep cooking after you remove it from the grill. If in doubt, trust the T-Stick!
- Remove the plankfish and serve on a platter large enough for the plank and all, or carefully remove the fillet and serve! Bon Appetit!
Baking
While grilling will give the smokiest flavor (and the highest fun factor), weather, time or other considerations may call for an indoor fest. Don't fear the oven. Just as a rock beats scissors, an oven-baked plankfish will always beat out any
other indoor fish dinner!
- If your plankfish is frozen, be sure to let it thaw. Slit the plastic and remove the plankfish. Place it, plank and all, on a large plate or platter. Drain any excess water
if it pools under the plank. Thawing won't take long, and a few hours in the 'fridge should do.
- Get your oven good and hot. Preheat to 400 degrees, and get that plankfish going at this temperature for about five minutes. Put the plank on the lowest rack to the heating
element to let the
- After five minutes or so you should smell some of that old-fashioned cedar working its magic. Turn your oven down to 325 and crack the door ajar to speed this up (and to let
everyone know this isn't your average fish in the oven).
- In fifteen minutes you should take a peek. The fillet should be bubbling under the plank, and starting to make mouths water. Slide the rack out and try out the trusty
T-Stick thermometer. Stick it into the thickest part of the fillet, wait a couple of seconds and remove it. If the green dot appears, you're done!
- Give that plankfish a few more minutes if the dot is still hidden. The T-Stick will make sure you don't overcook the fish -- and remember that a hot fish on a hot plank will
keep cooking even after you remove it from the heat. If in doubt, trust the T-Stick!
- When the green dot appears, you're done. You and your guests are ready to dig right in. Enjoy!
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