| Cedar Plank Mahi Mahi | ||||
| Makes 4 fillets | ||||
| Ingredients | ||||
| 4 | 1/4" thick cedar planks (just a bit bigger than the fillets) |
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| ________ | ||||
| 2 tbls | Grey Poupon Dijon Mustard | |||
| 2 tbls | apricot preserves | |||
| 2 tsp | dried tarragon | |||
| 1/2 tsp | salt | |||
| 1/2 tsp | ground black pepper | |||
| ________ | ||||
| 1/2 | fennel bulb, sliced thinly | |||
| 1/2 | red bell pepper, julienned thinly | |||
| 4 |
mahi mahi fillets, 6 to 8 oz each (any other fish you like will work, too) |
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| Directions | ||||
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Preheat the oven or grill to 350°. Soak the cedar planks in water for about 15 minutes. Weigh them down so they don't float. Flip and rotate them so they are fully soaked so they will steam during the cooking process. Meanwhile, prepare the schmear. In a small bowl, mix the mustard, apricot preserves, tarragon, salt, and pepper together with a spoon. Throw the cedar planks on the grill (or in the oven) for about 5 minutes to get the cedar scent activating, Remove the planks from the grill. Place a plank on a some heavy duty aluminum foil (large enough to encase everything). Scatter some fennel and red bell pepper slices on the plank and place the fillet on top (this helps keep the fish from sticking to the wood). Liberally schmear a heavy tablespoon of the mustard mixture over the fillet. Loosely fold the aluminum foil up and seal the top, and gently fold up the sides. You want a good seal, you don't want to press on the fish, and you want it easy to unwrap later. Repeat for the other fillets. Throw the packets on the oven or grill for 17 minutes. Do not open up the packets during cooking to peek; you'll let all the steam out! Just leave them alone. At the end of the cooking time, remove the packets from the grill with a large spatula. Carefully unwrap a packet and slide the cedar plank with the fish on top onto a plate. |
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