Cedar Planked Arctic Cha
Cedar Planked Arctic Char
4 (about 2 pounds each) whole Arctic char, cleaned
1 branch oregano
1 bunch fresh chives
1 bunch fresh dill
1 bunch fresh tarragon
8 sprigs thyme
2 tablespoons olive oil (30ml)
12 lemon slices
2 tablespoons olive oil (30ml)
salt and pepper to taste
Soak two 8 x 16-inch unatreated cedar planks soaked in water for at least one hour
Season the fish cavity with olive oil, salt and pepper. Equally divide herbs to the cavities of the fish and close securely.
Prepare barbecue for direct grilling. Preheat the grill to high heat. Place the soaked cedar planks on top of the grate to the far side of the grill and close the lid. Wait for small billows of smoke and then lift the lid and place the fish on the smoking wood. Turn off the heat underneath the char and cook for about an hour at 220F/110C leaving one side of the BBQ on. The char should take approximately 40 minutes to 1 hour to cook. Test doneness by opening the cavity and flaking fish. The fish should be slightly opaque and pink. Remove from planks.
Note: Make sure your cedar planks are smoldering through the whole cooking process to ensure good smoke flavour.
Yields: 6- 8 servings
4 (about 2 pounds each) whole Arctic char, cleaned
1 branch oregano
1 bunch fresh chives
1 bunch fresh dill
1 bunch fresh tarragon
8 sprigs thyme
2 tablespoons olive oil (30ml)
12 lemon slices
2 tablespoons olive oil (30ml)
salt and pepper to taste
Soak two 8 x 16-inch unatreated cedar planks soaked in water for at least one hour
Season the fish cavity with olive oil, salt and pepper. Equally divide herbs to the cavities of the fish and close securely.
Prepare barbecue for direct grilling. Preheat the grill to high heat. Place the soaked cedar planks on top of the grate to the far side of the grill and close the lid. Wait for small billows of smoke and then lift the lid and place the fish on the smoking wood. Turn off the heat underneath the char and cook for about an hour at 220F/110C leaving one side of the BBQ on. The char should take approximately 40 minutes to 1 hour to cook. Test doneness by opening the cavity and flaking fish. The fish should be slightly opaque and pink. Remove from planks.
Note: Make sure your cedar planks are smoldering through the whole cooking process to ensure good smoke flavour.
Yields: 6- 8 servings
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